St. Pierre in Potato Coat on a Tandori Mirror and Colorful Vegetable Pearls

Scale the fish, remove it and fillet it. Remove the peel from the potatoes and cut them into large, wide strips with a peeler. Roll these strips together into a snail and cut lengthwise repeatedly. This way you get long, narrow strips. Wrap the potato strips around the fillets, season with salt, pepper and juice of one lemon and fry in olive oil until golden.

Tandori sauce:

Remove the skin from the onion and garlic, chop finely and sauté in a saucepan with olive oil over low heat until translucent. Extinguish with white wine and clear soup and make until onions and garlic are cooked. Add whipping cream and season with lemon, salt, pepper and let it bubble up. Blend up with a little bit of tomato sauce and tandori paste (Asia Shop) of your choice and color preference.

Vegetable Pearls:

Using a pearl cutter, cut out small balls of zucchini, carrot and celery. Glaze the pearls in butter, deglaze with a tiny bit of clear soup and cook until done. Season with salt, pepper and nutmeg.

Arrange the tandori sauce as a mirror on the plates. Arrange the colorful vegetable pearls evenly on top. Cut the fish in half diagonally and arrange in the middle. Garnish beautifully.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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