Vegetable mix with Winged Kelp and Stockfish (dried fish)

Use as side dish for main courses, as a vegetarian dish or as part of a buffet

• 2 carrots
• 1 fennel bulb
• 1 head of cauliflower
• 1 head of broccoli
• 50 grams skin- and boneless stockfish (not watered out), finely ground in a blender.
• 1 good handful fresh Sugar Kelp or Winged Kelp
• 100 grams of butter
• Dried Winged Kelp and Sugar Kelp (1 mm)

Boil a large pot of water, 6-7 liters worth. Add plenty of salt, it should taste like seawater. Cut the vegetables into pieces of the same size. Once the water boils vigorously, add the vegetables to the water and boil until "al dente", meaning cooked but firm to bite. Drain the water and toss the hot vegetables in butter and the fresh seaweed. Place everything in a bowl or on a plate and sprinkle with stockfish and dried seaweed.