Sea bream fillet in almond crust with tomato and potato puree

Ingredients for 1 servings:

• 1 sea bream(s), fillet thereof, approx. 300 g, fresh or frozen
• 2 tbsp lemon juice
• 1 tsp sambal (sambal bajak), see my recipes
• 1 tbsp oyster sauce
• 2 tbsp oil
• 2 pinches of salt
• 3 tbsp flour
• 20 g almonds with shell
• 20 g breadcrumbs, coarse
• 2 pinches of salt
• 2 pinches of black pepper, freshly ground
• 1 egg(s)
• 1 pinch of salt
• 40 g butter
• 3 tbsp tartar sauce
• 1 potato(s)
• 4 tbsp tomato paste
• 4 g chicken broth, granulated
• 1 pinch(s) nutmeg, finely grated
• 1 pinch(s) black pepper, freshly ground
• 10 g butter
• 2 tbsp celery greens, fresh
• ½ piece(s) lemon(s)
• 4 macadamia nuts
• 6 small onions, red
• 10 g butter
• 3 slice(s) tomato(s), thick
• flowers
• leaves

Instructions

Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 30 minutes

a recipe from Bali – Ikan dori didalam amandel (dengan bubur kentang)

Dry the sea bream fillet thoroughly. Drizzle with lemon juice and massage gently. Mix the oyster sauce with the sambal and 2 tablespoons of oil and brush the fillet on both sides. Refrigerate and marinate for 30 minutes. Peel the potatoes, cut into eighths, and boil in salted water until tender. Wash and roughly chop the celery leaves. Mash the potato pieces. Mix in the butter, chicken stock, nutmeg, pepper, celery leaves, and tomato paste. Season with salt. Arrange on a serving plate and keep warm. Sprinkle the fish fillet with a pinch of salt on both sides. Grate the almonds and mix with the breadcrumbs. Beat the egg with a pinch of salt. Dust the fish fillet with flour, dip it in the egg, and sprinkle both sides with the breadcrumb mixture. Pound it lightly and season each side with a pinch of salt and pepper. Return to the refrigerator. Peel and roughly quarter the onions. Cut the nuts into eighths. Heat a small frying pan. Add the butter and onions, sauté, and add the macadamia nuts. Toast for 2 minutes and pour over the mashed potatoes. Toast the tomato pieces in this pan for 4 minutes on one side and place them bottom-up on the serving plate. Add half a lemon. Keep warm. Heat a medium frying pan. Add the butter and slide the fish fillet into the pan. Fry for a maximum of 3 minutes on each side. Place on the serving plate, pour over the remoulade sauce, garnish, and serve immediately.