Chili Fish with Lemon Salsa and Ranch Fries

1. potatoes(*):

Place potatoes on an oiled baking sheet and bake at level 4 for a good hour – should not be cooked all the way through. Brush with melted butter and sprinkle with Creole spice mixture. Continue baking for 25 minutes, brush again with butter and bake for 10 more minutes.

2. lemon chili salsa:

Thickly zest lemons and orange down to the pulp and fillet. Cut fillets into small pieces. Collect the juice. Mix the pulp with the sugar, juice, finely chopped chili and herbs and season with salt and freshly ground pepper to taste.

3. sour cream dip:

Mix sour cream with yogurt, add cress leaves, a sliced spring onion, salt and pepper. Mix in 1 teaspoon of lemon salsa broth.

4. dorades:

Spread harissa on fish fillets, sprinkle with coriander leaves, heat frying pan, pour in a tbsp of oil and fry fish for 2 min on each side until cooked.

5. dressing:

Cut cucumbers into strips or slices (peeled or with peel of choice). Place a bed of cucumbers on the plates, place the fish on top and spoon a tiny bit of lemon salsa on top. Add 4-6 potato quarters and a dollop of sour cream dip.

Serve with a salad with dressing.

* Potato recipe according to Chef H.W.H. Kuntze, d. R.m.

Our tip: It is best to use fresh herbs for a particularly gu

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