For each guest I calculate:
50 g white fish of your choice
1 scallop incl. Roe
5 fresh prawns
In advance, I finish making the mustard sauce and the pea puree .
2 dl water
1/2 cup vinegar
1 tablespoon sugar
Salt and pepper
Make brine by boiling water, vinegar and 1 tablespoon sugar and let it cool.
Peel a squash, grate it and slice it together with a cheese grater. Season with salt and pepper. Leave it to soak for at least 1 hour.
When the food is to be served, season the fish with salt and pepper and fry quickly on both sides in butter. Scallops incl. Roe are fried in the same butter, on high heat, quickly on one side in butter. Pour frying butter over during frying. Heat the pea puree and pour it into a spray bag.
Place the sauce with a spoon on one side of the plate, and draw a strip from the middle of them and out towards the other side. Spray a small tart with pea puree and dander the rest of the elements outwards. I have put a slice of beetroot under the cucumber, but it is not necessary.
Garnish with a little dill and possibly. some sprout.