Pike Perch Fillet in Mango-Coconut Sauce with Long Grain Rice, Stuffed Roma Tomato And

Pike-perch foam gnocchi: Cut the thin edges and tips of the pike-perch fillets into small pieces, leaving about 60 g of working steps. Cut off these working steps and roast them in a little clarified butter. Extinguish with vermouth and mix in 50 ml of whipping cream, season with salt and pepper.

Cut the dill into small pieces and add. Grind everything in the kitchen cutter. Soak gelatine in cold water, squeeze out and let it melt in the hot fish mixture. Put in a cold place. When the mixture begins to solidify, fold in 50 ml of stiff whipped cream and chill repeatedly.

Cook the long grain rice according to package directions.

Mango coconut sauce: peel and seed the mango. Using a baller, poke 8 nice mango balls out of the flesh, then chop the rest into small cubes. Chop the onion and sauté in a little clarified butter in a saucepan until translucent. Add the mango cubes and caramelize slightly at high temperature. Extinguish with vermouth. Stir in wine and whipped cream. Open the coconut with a hammer and collect the coconut milk. Using a coconut shredder, scrape out the pulp, add the shreds and 100 ml of coconut milk to the sauce form (also stir 100 g of dried coconut shreds and 100 ml of fish stock into the sauce). Cook everything and season with sugar, salt, pepper and 1 tsp turmeric.

Stuffed tomatoes: Cut Roma tomatoes in half lengthwise, scoop out the seeds. On the round side of each half, cut away a piece so that d

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