Wash and dry the fish. Oil the baking sheet a little and place the fish skin-side down. Mix the ingredients for the marinade in a small bowl. Brush the fish on the open side with the marinade and then leave it in the refrigerator for a few hours.

Preheat the oven to 180 degrees circulating air. Bake the fish for 10 minutes on the medium setting. Put on grill after 10 minutes and grill for another 5 minutes.

Peel and chop the sweet potatoes. Bring water and salt to a boil. Boil the potatoes for about 10 minutes. Then tamp until a pulpy mass is formed. Melt the butter and butter in a small saucepan and add to the porridge. Season with marjoram, salt and pepper. Pour the porridge into a piping bag and squirt small heaps onto the baking sheet. Brush the crowns with egg yolk and grill on the middle rack in the oven for 2-4 minutes.

Wash the spinach. Bring water to a boil in a large saucepan with salt, nutmeg and garlic. Put the spinach in the boiling water and cook for about 3 minutes. Meanwhile, prepare a large bowl with water and ice cubes. Pour the spinach from the saucepan into the ice water and cool for about 1 minute. Put the blanched spinach in a bowl.

Finely chop the onion, garlic and ginger and fry in a pan until golden. Dice the tomato and drain. Add the spinach and then add the finely diced tomato. Season to taste with herb quark.