Salted cod with pomegranate, watercress, spelt and cold-pressed rapeseed oil
4 people
300 g cod fillets (without skin and bones )
1 tbsp. coarse salt
1 tsp. sugar
1 dl. whole spelt
1 pot of watercress
½ pomegranate
2 tbsp. apple vinegar
4 tbsp. cold-pressed rapeseed oil
Salt and pepper

Day 1 Check cod  for freshness and bones. Put cod fillets on a serving dish and sprinkle with salt and sugar, cover the cod with film and put it in the fridge. Let the cod stay 12 hours in the fridge.

Day 2 Put spelt in a pot and add water to cover and bring to the boil. Boil spelt for approx. 1-1.5 hours , until tender, make sure the kernels are covered all the time with water.. Remove the pot from the heat and marinate the cooked spelt grains with vinegar, 2 tbsp. Oil , salt and pepper. knock pomegranate kernels out of the shell with a spoon and put them into a bowl. Take the salted cod from the refrigerator and cut it into very thin slices. Place slices on a dish or a plate and sprinkle the marinated spelt grains, pomegranate seeds, watercress, salt, freshly ground pepper and a little canola oil in addition to cod. Server as a starter or lunch dish with good bread and a salad.