Alexander Flohr grew up on the German coast - with seagulls screaming in his ears and the taste of fish on his tongue. The chef now lives in Berlin, but his love for maritime cuisine has remained. He only has one problem: Flohr has been vegan for years. Because he didn't want to do without the taste of fish and sea creatures, he rolled up his sleeves and disappeared into the experimental kitchen for months. The result is "Vegan Ocean", a cookbook full of classics in which fish and sea creatures play the leading role. However, with one crucial difference, all the recipes in the book are vegan. Flohr simply turned the animals into vegetables. Or better: the vegetables with the fish. In the stern interview, he explains how it works.

Prep time: 15 minutes, plus 30 minutes cooking time, plus 2 hours rest time Makes: 2 burgers

ingredients

1⁄2 radish stick (300 g)salt125 ml pilsner 90 g wheat flour (type 405) plus something for rolling 1⁄2 tsp smoked salt (alternatively sea salt)2 nori leaves2 tsp fried fish spicessunflower oil4 vegan rolls (sort of your choice)1 tomato (150 g)4 lettuce leaves ( e.g. Lollo bionda) 120 g remoulade sauce

1. Peel the radish, cut into four fillets about 1.5 cm thick and simmer in plenty of salted water over medium heat for 30 minutes.2. In the meantime, use a whisk to mix the beer, flour and smoked salt into a smooth batter.3. After 30 minutes, remove the fillets from the water and let them drain. Cut the nori sheets in half, place them on the work surface with the rough side facing up and pat dry with a damp cloth. Season the radish fillets on both sides with the fried fish seasoning, lay them crossways on the nori sheet and fold them in. Heat plenty of sunflower oil (at least 0.5 cm high) in a pan.4. Put some flour on a plate and turn the fillets in it. When the oil is hot enough, pull the floured fillets through the batter, place in the oil and fry on both sides until crispy.5. Halve the rolls, cut the tomato into thin slices and assemble the baked fish roll. Remoulade on top and lid on.

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