Wolffish in panko breading, spicy cuttlefish linguine and caramelized tomatoes

Ingredients for 1 servings:

• 1 fish fillet(s) (wolffish)
• some salt
• 2 tbsp clarified butter
• some flour, (Wiener Griesler)
• 1 egg(s)
• 50 g breadcrumbs, very fine, Japanese (Panko)
• 1 handful of pasta (cuttlefish linguine)
• 1 tbsp olive oil
• ½ onion(s)
• 1 tsp ginger
• 1 tsp garlic
• 1 tsp chili
• Salt
• 1 tbsp vinegar (elderberry vinegar)
• some sugar
• 1 tbsp butter
• 5 cherry tomatoes, fully ripe
• 1 tbsp olive oil
• some sea salt
• some pepper, long, ground pepper
• 1 tsp brown sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the cherry tomatoes crosswise and press them apart slightly. Place them on an oiled baking sheet. Season with salt, pepper, and brown sugar. Roast in the oven at approximately 180°C for at least 40 minutes. Clean the wolffish and cut into pieces, then add the seasoning. Coat each piece in flour, egg, and panko breadcrumbs, then fry in a pan of clarified butter. Cook the noodles until al dente. Sauté the finely diced onion, garlic, and ginger in the oil, deglaze with the vinegar, and add a little water once reduced, if necessary. Season with salt and sugar. Just before cooking, toss with the butter. Drain the noodles and immediately add them to the sauce. If desired, add a little of the pasta cooking water to make them more mushy. Serve everything on a warmed plate.