Herring in an icy sea

Cut a thinner strip from the thicker middle part of the fillet. Cut the ends of the strips at a 45-degree angle. Make small cuts with a little space in between into the skin side of the strips.

Squeeze some juice out of the horseradish. Stir the goat cheese until creamy and season with horseradish juice.

Blanch the dill in boiling water (15 seconds) and cool in iced water for a few minutes. Dry the dill in a towel and chop it up. Place the dill with the stock in a blender and purée for 5–10 minutes. Use a towel to squeeze out all liquid from the purée and season it. Freeze the dill stock with liquid nitrogen, make it into a powder in Pacojet, and place it in a rapid cooler at -30 °C.

Mixture of salt and cane sugar Mix all the ingredients together and leave the mixture in a cool place for 10 hours to ferment; then let it prove in a warm place for some hours. Put the dough in a pastry bag and cut a small hole at the end to squeeze out strips of dough. Heat some oil to 160 °C and deep-fry the dough strips in oil until golden. Drain on a kitchen towel and season with the mixture of salt and cane sugar.

Choose many different herbs for serving. Use a special machine to cut noodles out of the radish. Grate and roast the seed bread. Cut the cucumber into thin slices.