Fish pudding with pistachios, Le Guérandais fine salt with Espelette chilli pepper, Le Guérandais "fleur de sel", lime foam

Preparation time: 30 minutes – Cooking time: 20 minutes

1. Fish pudding:

Separate the eggs. Blend the cod fillet. Pour the blended cod into a bowl and slowly add the egg whites, then the cream and grated onion. Mix, sprinkle on some fine Guérande salt with Espelette chilli pepper and grind some pepper to taste.

Lay out a large piece of cling film on your work surface and spoon on about a quarter of the fish mixture, forming a strip and leaving space on each side. Sprinkle on the chopped up pistachios. Make the pudding by rolling the film up towards you. Make sure there are no air bubbles; the pudding must be compact. Tie knots on each side to secure. Do the same for the other three puddings.

Steam the puddings for 15-20 minutes, with the Chinese cabbage. Leave the puddings to cool before cutting them into slices with a sharp knife.

2. Lime foam:

Mix the juiceof all 3 limes in with the soya lecithin powder Using a hand blender, mix "from top to bottom", trying to get as much air in as possible. This stage must be completed right at the last minute, as this "culinary magic trick" quickly disappears!

3. Presentation:

Serve the pudding slices with the Chinese cabbage leaves on the lime foam. Grate some lime zest on top. Serve with Thai rice and diced vegetables: carrots, white onions and courgettes.