Ingredients for the cod:
Mix the salt with the cold water. Add the fish and marinate for 15 minutes. Remove, dry and divide into portions.
Heat the rapeseed oil in a pan. Put the cod pieces in the rapeseed oil and fry on one side until golden brown. Then turn around and let it take on color for a moment.
Peel a squash, grate it and squeeze the juice. Add butter, thyme and garlic to the pan. Pour this over the fish on low heat until the center is transparent.
Ingredients for the potato pillows:
Bake the potatoes in the skin on a plate with a little sea salt in the oven at 170 degrees (top / bottom heat) for 50 minutes until cooked through. Then let it cool a bit, peel and press a potato press into a bowl. Knead with egg yolk, flour and semolina. Season with salt and grated nutmeg.
Form the potato mixture into rolls and cut into approx. 3 cm long pieces. Boil a saucepan of salted water. Lower the heat and let the pillows simmer until they reach the surface. Drain. Melt the butter in a saucepan and glaze the potato pads in it.
Ingredients for the sauerkraut foam:
Peel a squash, grate it and cut it into small strips. Melt the butter in a pot. Sweat the shallots in it and season gently with salt, sugar and pepper. Then pour in the sauerkraut juice. Dissolve the starch in a little cold water and add the sauce while stirring. Let it reduce briefly. Add milk and cream, taste and bring to the boil again.
Ingredients for the kale:
Wash the kale thoroughly. Peel the shallots and cut into fine cubes. Melt the butter in a saucepan and let the diced shallots sweat until it becomes translucent. Add the kale and season with salt and pepper. Steam with a little mineral water until soft and season again.
Ingredients for the crunchy bacon:
Cut the bacon into fine cubes and place in a saucepan. Fry until crispy on slowly rising heat.
Put the kale in the middle of the plates. Place the fish on top and sprinkle over the bacon cubes. Lay the potato pillows around the outside. Mix the sauerkraut foam with a hand mixer and pour on.