Cut the Boskoop apples in half and remove the cores. Place them on a baking tray, cut-side down. Bake in the oven at 160 degrees for about 20 minutes until they are tender and puffed up. Remove them from the oven and peel off the skin. Place the purée in a bowl and season with a little honey and salt. The purée should not be too sweet. Set it aside and leave it to cool.
Gently heat 3 tbsp olive oil in a saucepan, add the curry powder and fry briefly. Pour it into a coffee filter and let it drain slowly – alternatively: pour it into a narrow bowl and let the curry settle until the yellow oil rises to the top, then pour the clear yellow oil into another small bowl.
Rinse, dry and remove the stalks from the kale. Toss the kale leaves in a bowl with 1 tbsp olive oil and a pinch of salt. Spread the kale out on a baking tray lined with baking paper and bake in the oven at 120 degrees for approx. 8–10 mins until crisp and dark green. Remove from the oven and leave to cool on the baking tray.
Finely dice the cod into tiny cubes using a sharp knife and place them in a bowl with a little salt. Season with lemon juice, lemon zest, salt and freshly ground pepper, and mix the cod cubes/tartare thoroughly. Cut the Mutzu apple into small cubes and mix them together with the finely chopped chives into the tartare, then season again. Leave the tartare to rest for 5–10 minutes before serving.
Place a spoonful of crème fraîche in the centre of each plate, then a spoonful of apple compote on top, and finally arrange the tartare over the top. Finish by drizzling 1–2 spoonfuls of the curry oil over each portion of tartare and top with the crispy kale leaves. Serve immediately.
