From 1 minute: remove the peel from the potatoes, rinse thoroughly. Put them in a saucepan with cold water.
After 10 min: dice bacon, chop parsley and chives. Now grate the cheese.
After 16 min: Preheat the oven to 200 degrees.
After 17 min: Season potatoes with salt and put on to boil, cook for 25 min.
After 18 min: clean fish fillets and acidify with juice of 1/2 lemon, season with salt. Season one side with bell pepper and paprika, spread with paradeis pulp and horseradish. Spread half of the bacon cubes, herbs and K evenly on each side.
After 25 minutes: Grease an ovenproof dish, fold half of the fish fillets over. Spread the remaining bacon cubes evenly on top and pour apple juice on top. Cook the fish in the heated oven for 20 minutes.
After 27 min: drain tangerines, collect juice. Cut bananas into slices. Core and dice apple, sprinkle with juice of one lemon.
After half an hour: rinse wine pigeons, cut in half and mix with fruit. Fill into bowls and put to cool.
After 32 min: sprinkle fish with remaining cheese. Set the table.
After 38 min: Mix vanilla ice cream, Cointreau and tangerine juice well with mixer (whisk) and put in refrigerator. Ers bring to table over the fruit form.
After 43 min: drain potatoes, steam briefly and then pour into a sufficiently large bowl.
After 45 min: fish from the baking r
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