WOW! Hans Neuner prepares CODFISH, ONION & CITRUS in a HOT AIR BALLOON at 2* Ocean restaurant

At his two-Michelin-starred restaurant Ocean, located in Portugal's Algarve, Executive Chef Hans Neuner demonstrates how to reframe classic Portuguese elements into a highly modern, narrative-driven dish. Focusing on the classic combination of codfish, onion, and Alentejo citrus, this demonstration offers professional chefs valuable lessons in balancing intense saline notes with bright acidity, alongside executing whimsical, high-concept presentations.

Balancing Salinity and Citrus Acidity

The core of this dish lies in the interaction between the codfish—a staple of Portuguese culinary identity—and the vibrant, floral acidity of Alentejo citrus. When working with cod, chefs must carefully manage salt levels. Neuner offsets the deep, savoury qualities of the fish by integrating different textures of onion and sharp citrus elements. The acid does not merely cut through the richness; it brightens the delicate flakes of the fish, while the sweetness of the onion provides a grounding middle note. To replicate this balance, chefs should focus on the ratio of raw or lightly cooked citrus to caramelised elements, ensuring the fruit acids do not cook or denature the fish prematurely on the plate.

Narrative-Driven Presentation

Serving this dish in a custom hot air balloon vessel illustrates how modern fine dining utilises theatrical presentation to tell a story. For Neuner, this culinary narrative often traces historic Portuguese voyages. Professionally, using complex service vessels requires meticulous kitchen-to-table coordination. Chefs must ensure that the novelty of the presentation does not compromise the temperature of the cod or the delicate structure of the citrus garnishes. The vessel must be practical for the front-of-house team to carry and run, and seamless for the guest to navigate.

Technical Pitfalls on the Line

When executing a dish with high-acid components like Alentejo citrus, timing is critical. Leaving citrus juices or segments in direct contact with warm fish for too long can alter the texture of the flesh, turning it mushy. Additionally, the onions must be cooked to a precise stage—either completely translucent and sweet or cleanly pickled—to avoid raw, harsh sulphur notes that would easily overpower the delicate aroma of the Alentejo fruit.