Beach ceviche with Japanese knotweed and coastal salad

Instructions

1. For this dish you need to plan ahead. If time is short, you can buy fish that has already been frozen at the fishmonger.
2. Fillet the coalfish free of bones, cut away the belly meat so that only the uniform back piece is used. Freeze the fish at minus 20 degrees for 1 day to eliminate any possible worms, which will die from this treatment.
3. Thaw the fish in the fridge over about 12 hours. Lightly sprinkle with salt and let it sit refrigerated for another 3 hours.
4. Then slice the fish thinly, arrange on a platter and drizzle with a little oil and lemon juice.
5. Slice the Japanese knotweed thinly and place a covering layer on top of the fish.
6. Toss the salad herbs in oil and lemon juice and arrange the coastal salad alongside. You can easily use other fish, and the salad can optionally be supplemented with thin slices of asparagus or cucumber.