Jose Riquelme's exciting Norwegian Saltfish recipe

Norwegian Saltfish Roulade
Stuffed with Lobster Forcemeat
served on potato cake accompanied with
coconut sauce

Ingredients
1 lb salt fish
1 tin ackee
1 tin coconut milk
6 oz heavy cream
1 lb lobster
1 tbs garlic
1 tbs cilantro
1 tbs coriander
1 tbs fennel
1 tbs parsley
1 tsp black pepper
1 tbs onions
2 oz tomatoes
1 oz escallions
1 tbs thyme
8 oz carrots
8 oz okra
1 tbs ginger
4 oz olive oil
1 tsp salt & pepper (ea.)
1 lb irish potatoes

Method
Remove skin from salt fish; soak for 4 hours in cold water, then remove all bones.
Marinate salt fish with all herbs and spices.
Chop lobster and season.

Slice the potatoes thin and make into a cake
Drain ackee and set aside
Cook carrots and okra, set aside
Make forcemeat (stuffing) from ackee and lobster
Put into salt fish and make roulade
Poach (simmer) for 15 minutes in coconut milk and heavy cream.