Fried zander on sprouted vegetables and warm tomato vinaigrette

Ingredients for 4 servings:

• 4 fish fillets (pike-perch fillets), scaled
• 8 potatoes
• 3 tomatoes
• 1 cup(s) bean sprouts
• Flour
• 2 tbsp vinegar (apple cider vinegar)
• 1 tbsp balsamic vinegar
• ¼ liter vegetable broth
• 1 tsp corn flour
• Caviar (keta caviar)
• Sea salt
• pepper
• lemon(s)
• Sugar
• Parsley, fresh
• Chervil, fresh

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel, peel, and boil the potatoes. Meanwhile, blanch, peel, and core the tomatoes, and cut them into small cubes – tomato concassée. Cut the zander into portions, lightly score the skin, salt, and drizzle with lemon juice. Prepare the flour. Tomato vinaigrette: Sauté the tomato pieces in a little oil, immediately deglaze with the broth, add the vinegar, pepper, and sugar, and simmer gently. Thicken with dissolved cornstarch, season to taste, and finish with chopped parsley and chervil. Remove from the heat. Set out two pans. Fry the soybean sprouts in a little oil, season with sugar, salt, and pepper. Be careful not to overcook them – they must remain crisp. In the second pan, heat the oil to high, coat the zander skin-side down with flour, and add them to the pan skin-side down. Turn over after two minutes and briefly deglaze with lemon juice. Serve the pike-perch on a bed of soybean sprouts, with tomato vinaigrette and potatoes around it, with a slice of lemon and, if desired, keta caviar.