In this video Chef Ellitsgaard prepares his version of the local dish 'Fiskepudding'. The filling is made with haddock and served like a blue mussel. Chef Ellitsgaard has a great passion for local food and ingredients he can harvest in the wild Norwegian nature. The concept on Unders menu called the Immersion Menu is mainly based on what the ocean has to offer. Under was built from January 2018 to Marts 2019. It opens its doors April 2019, and got its first Michelin star February 2020. The restaurant has a huge panorama window 11x3,4 meters big facing to the sea bed. And the restaurant is located at 5,5 meters depth.
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