Chinese cabbage in brine:

With a washed whole cabbage and 2% salt, we take out the cabbage's own water and transfer it to a jar.

We season it with fresh chilli to taste spicy and leave it covered in its own brine water for about 10 days to ferment and leave it sour, fresh, crunchy and spicy.

The haddock:

Confit the haddock lingots in olive oil at about 60º from frozen until just cooked.

On the brined cabbage leaf we place the pollock ingot a little crumbled, wrap it and eat it as a taco.