Turbot Rosette, Saffron Pickles and Onions, Herb Noodles

Cut the parched turbot fillets diagonally into thin slices and join together to form rosettes. Season with salt, pepper and lemon juice. Put in a buttered form. Pour hot turbot stock around and poach in a 150 degree oven until translucent. Baste the stock over and over again so that the fish does not dry out.

For the saffron pickles onions, bring the ingredients for the stock to the boil and simmer for 20 minutes and then strain. Cut the onions relatively thinly and evenly. Add the mustard seeds and saffron threads to the onions. Pour the boiling mixed pickles brew over them. Bring everything to the boil once, pour into a large glass and let it steep for around 12 hours.

Roughly chop the washed herbs and the spinach and mix finely in 0.5 l of cold water, strain and gently bring to the boil in a large saucepan, then strain through a sieve and squeeze out well. Boil the potatoes, let them evaporate and press them through the press. Mix the egg yolks with 20 g of the pressed herbs, add the flour and half of the nut butter.

Shape the dough into rolls about the size of a thumb and cut off pieces approx. 1 cm wide. Shape into potato noodles with your hands. Let them steep in boiling salt water until they float to the surface. Rinse with cold water and set aside. Fry the potato noodles in a pan in the remaining nut butter until golden brown.