First start by cleaning the bell pepper. Remove the seeds and cut it into large pieces. Let it boil in orange juice until done, season with salt and pepper. Then mix the bell pepper with the orange juice very fine and pass it through a fine sieve. stir some agar agar through it and let it boil for a a few minutes. Put in a bowl and let it cool down and stiffen up for at least an hour. I did it the day before.

Bake the bacon crispy. I used the Air Fryer for this, 10 minutes on 170°C. When ready mix the bacon fine with some breadcrumbs. Season with some pepper. Take the ball papper mixture out of the fridge and mix it fine so you get a smooth gel.

Clean and prepare the spinach, season with salt, pepper and garlic. When ready mix fine. Meanwhile steam the cod. For the sauce, mix an even amount of vegetable stock and cream together with some musterd and some ginger syrup. Let boil and thicken a little.

Place a tablespoon of the fine spinach on a plate and rub it with the back of the spoon. Put a drop of sauce in the middle of the plate and place the steamed cod in the middle of the sauce. Place a little crumble and a few dots of bell pepper gel around the plate and finish with some parsley. Enjoy!