Peel the aubergine and cut into approx. 1/2 cm thick slices. Then cut some smaller "fish fillet pieces" from these as desired.

Put water, gherkin pickle juice, salt, apple cider vinegar in a saucepan. Roughly tear the nori seaweed in pieces and add. Bring everything to a boil. Add the eggplant pieces and simmer for 5 minutes at medium temperature. Let cool in the stock until they are no longer hot. The longer the eggplant steeps, the more flavor it has.

Peel and finely chop the onion. Finely dice the apple and pickles. Mix all ingredients of the cream sauce. Remove the cooled down eggplant pieces from the stock and add them to the cream sauce. For a particularly fishy taste, stir in some of the nori pieces as well. Season with salt and pepper and let it steep in the refrigerator, ideally overnight.