Peel the potatoes and dice them 1/2cm. Roast the potato cubes in a frying pan with olive oil until golden brown. Season with a little salt. Finally – when serving – sprinkle with the freshly finely chopped chives.
In the meantime, crush the red pepper, black pepper, thyme leaves and coriander seeds coarsely in a mortar and roast them lightly in a frying pan without fat.
Season the pike-perch fillets with salt, sprinkle them with a little bit of lemon juice [1] and coat them with a thin layer of tapenade. Cut them into three pieces, wrap them with pancetta, sprinkle with a little bit of the pepper mixture and roast them in a frying pan until crispy.
Arrange the shallot confit (see below) in the center of the plate and place the roasted pike perch on top of the confit. Form the potato cubes around the fish.
Preparation of the shallot confit [2]:
Sauté shallots in a saucepan with the olive oil, extinguish with tarragon vinegar, add apricot jelly and cook.
Stir mustard powder with a little bit of white wine until smooth. Add the mango chutney to the shallots form. Add the rest of the white wine and vermouth and cook repeatedly.
Add mustard powder and cayenne pepper to the mixture and cook repeatedly.
Pour in fish stock, add diced tomatoes and tarragon and continue to simmer until the liquid boils away but the confit remains juicy.
[1] Sa
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