✨Makes 4 portions✨

Nori crust:
4 sheets nori, hysterically torn
Handful parsley, roughly chopped
Handful dill, roughly chopped
Zest of 1 lemon
100g butter
2 tbsp panko

Blitz all together till uniform, roll thin between two baking sheets. Freeze.

Braised leeks:
1 tbsp olive oil
1 tbsp butter
2 leeks, light parts only (darker reserved for the sauce) 1.5 cm thick slices
2 tbsp Shiro Dashi
Water, as needed

Heat oil and butter, add the leeks, sear on one side till golden brown, turn.
Add the Shiro Dashi and enough water to cover the leeks up to 3/4. Cook on medium-high heat until fully cooked and the water has fully evaporated.

For the Vermouth Sauce:
Leek trimming
Fennel
Celery
Parsnip
4 lemongrass, obliterated
50g prenod
200g vermouth
80g Shiro Dashi
500g water
Olive oil
1 dry chili
Handful lovage (it's a real thing, tastes like soup)
Handful lemon thyme

Roughly chop all vegetables, feel free to use trimmings and leftovers.
Heat up dry chili in olive oil, add the vegetables and lemon grass. Sauteed for 5 minutes. Deglaze with Pernod and cook until evaporated. Add dashi and vermouth, reduce by half. Add water, simmer for 10 minutes.
Strain, add lovage and lemon thyme, keep on very low heat for 5 minutes, then remove and discard the herbs.
When ready to plate, whisk in lots and lots of butter, officially 1:1 ratio, but don't do that; we believe anything around 1:2 (butter: liquid) is acceptable.

The fish:
500-600g cod, divded into 4
(Monkfish and sturgeon are good alternatives)

Preheat oven to 170 degrees Celsius. Lightly salt the fish. Cut the nori crust to fit the fish pieces, roast for about 10 minutes. Increase heat to 200 and set to broiler, roast for about 3 more minutes until the crust is crusty and golden brown.

To plate, watch the video.
Finish with olive oil because the sauce needs some fatty notes to round everything up.

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