INGREDIENTS
4
Cod, fillets
500 g
Baby spinach
2 1/4 kg
Button mushroom
20 g
Coriander cress
1
bunch Coriander stalks
20 g
Ginger
1
Kaffir lime
3
Lemon grass stalks
2
Onions
3
Plum tomatoes
50 g
Shiitake mushrooms
150 g
Shimeji mushrooms
250 g
Egg white
3 1/3 l
Chicken stock
1 dash
Fish sauce
1 dash
Soy sauce
200 g
Muscovado sugar
1
Salt
1
Olive oil
1
Vegetable oil
1
knob Butter
375 milliliters
White wine
200g of samphire, picked and blanched