For the warm potato carpaccio, wash the potatoes well and cut (or slice) them with the skin into slices about 2 mm thin. Place the potato slices on a steaming insert (without holes), drizzle with olive oil and lightly salt.
Place the fish fillets on a second insert. Now cook the fish fillets in the steamer at 80 degrees for about 3 minutes, the potatoes for about 5 minutes (see tip).
Arrange the cooked potato slices decoratively on plates, drizzle with balsamic vinegar and drape the fish fillets on top. Season with sea salt. Before serving, grate the cheese on top.
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