Fish skin
Prepare the fish skin, and ensure it is free from any flesh or scales.
Boil the skin for 6 minutes.
Place onto baking paper and set a dryer or oven to 65 degrees Celsius, dry overnight.

Heat oil to 180°C and fry the dried fish skin for 10-15 seconds - You will see it puffs!
Place the fried skin on dry paper to soak up excess oil and allow to cool. Trim to size with a knife.

Fish Crème with golden delicious
Set the oven to 120°C and bake the fish head for 15 minutes.
Remove the fish meat off the head and use a paper towel to press out all the liquid, allow to cool.
Add egg, mustard, lemon juice, and chopped dill in a kitchen blender.
Slowly add the oil while blending. Once combined, add fish meat, parmesan, and apples, plus a little bit of salt to taste.

Serve with fresh dill.