Cod with bimi puree and polenta

Preparation

• Sweet and sour red cabbage
• Finely chop the red cabbage and place in a bowl.
• Fill a saucepan with the vinegar, water, sugar and aromatics (peppercorns, juniper berries, cloves and bay leaf). Bring to a boil while stirring until the sugar has dissolved.
• Pour this mixture over the red cabbage and set aside for at least an hour.
• Let drain on kitchen paper before serving. Keep what you have left in the fridge.
• polenta
• Bring 250ml of water with some salt to the boil and add the polenta.
• Cook it over low heat for 10 minutes. Note, you have to keep stirring this to prevent it from sticking to the pan.
• Put the polenta on a platter or plate and let it cool down for a while.
• Cover with cling film and put in the fridge.
• Before serving, cut the polenta into squares and fry it in a little olive oil until crisp. (By the way, you make a lot more polenta than you see in the photo)
• hazelnuts
• Preheat the oven to 180°C.
• Place the hazelnuts on a baking paper and roast for 15-20 minutes. Check them occasionally and turn them over if necessary. When they are golden brown and smelling delicious, they are ready.
• Let cool on a plate and then carefully cut them in half. This is very easy if you cut in a 'groove'.
• bimi puree
• Cut the florets from the bimi and set aside.
• Remove the butts from the stems and then cut the stems into pieces of about 2cm.
• Bring water to a boil with a pinch of salt and a splash of white wine vinegar.
• Boil the peas for 7 minutes.
• After 3 minutes add the stems of the bimi and after 5 minutes the florets. This way you keep the beautiful green color.
• Drain and rinse well with cold water. Collect the cooking liquid.
• Place the vegetables in the blender, keep a few peas aside for garnish.
• Finely chop the mint leaves and add half to the blender.
• Puree the vegetables and add cooking liquid until you have a nice smooth puree.
• Press through a sieve and reduce if necessary (add a very small dash of vinegar or lemon juice again).
• Reheat just before serving.
• Codfish
• Cut the cod into two equal portions and vacuum seal with a dash of olive oil, (white) pepper and salt. Cook the fish for 30 minutes at 45°C, pat dry before serving.
• garnish
• Mix the cranberries with a little bit of olive oil to make them shiny.
• Mix the remaining peas and mint with some olive oil, salt and pepper and heat just before serving.
• Cut some chives into rings.
• layout
• Spoon a large spoonful of bimi puree on the plate and spread with, for example, a palette knife or a large spoon.
• Place the cod at right angles to this. Sprinkle some chives over this.
• Divide a few cubes of polenta over the puree. I put them square to the edges.
• Place a heap of sweet and sour red cabbage with the polenta and put some dried cranberries in between.
• Arrange the peas playfully on the plate, as do the mustard seeds and hazelnuts.
• Finish it off with some cress and enjoy!