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Published on Jun 30, 2011
Who isn't dreaming of being by the sea in summer? Well, Noma's head chef René Redzepi brings the sea to you with this dish.
Redzepi gives an exclusive, step-by-step guide to creating this signature Noma dish, which includes freezing seawater on a plate, and as it melts the salty water adds flavour to the shrimp; plants from the edge of the sea are also mingled with rocks and drizzled with an interesting dill oil vinaigrette to complete the effect.