Plaice Fillet on Bed of Brussels Sprouts and Almonds, Served with Mashed Sweet Potatoes

Peel the sweet potatoes and cut them into cubes and then cook them in salted water until they are nice and soft, then pour them off, let them steam out a little and then puree them. Now add the butter and season with salt, pepper, a pinch of cinnamon, Espelette pepper, the lime zest and the lime juice.

Pluck the 5 - 6 outer leaves from the cleaned Brussels sprouts, do not throw away the core, you can use it for other dishes, I will use it tomorrow. Roast the flaked almonds very lightly in a saucepan or pan and then add the butter and melt, the flaked almonds will brown a little more here.

Now add the Brussels sprouts and stir for about 4 minutes, they are cooked very quickly. Season to taste with salt.

Stripping the leaves of the Brussels sprouts is a lot of work, but the work is worth it - the Brussels sprouts taste much finer and therefore go much better with the fish. On the whole, the Brussels sprouts would be far too dominant to fish.

Heat a little oil with a little butter in a pan, add the lime slices, the pressed garlic cloves and the thyme to the pan and fry the plaice fillets on each side for a maximum of 2 minutes over medium heat.

Place the mashed sweet potatoes on a plate with the help of a dressing ring. Next to it, arrange a bed of Brussels sprouts and place the plaice fillet on top and season the plaice fillet with the Voatsiperifery pepper (which must never be heated) and the hibiscus salt.