260 g Tropenhaus zander fillets with skin (without scales)
150 ml sesame oil
Fine sea salt
Roasted sesame seeds
Carefully remove the skin from the fish fillets but retain these. Salt the inside of the fish skins and sprinkle with roasted sesame seeds. Fry the outer side of the skins slowly in a frying pan with a little oil while applying light pressure to the skins through some baking paper. This will ensure they remain flat and become very crispy. After approx. 8 minutes briefly turn the skins and then drain on absorbent kitchen roll. Cut the bones from the fish fillet or remove with tweezers. Divide the remaining fillet into four equally sized portions. Heat the sesame oil in a saucepan to 65°C. Season the fish portions with sea salt and carefully place into the warm oil. Switch off the heat and leave to cook for 6 minutes.
Passion Fruit Mustard
4 pieces of passion fruit
5 g of brown sugar
50 g mustard
10 g of Pommery mustard (whole grain)
5 ml passion fruit balsamic vinegar
5 g acacia honey
Ground Jamaican pepper
Break up the star anise together with some Jamaican pepper and then heat with the brown sugar and passion fruit balsamic vinegar. Simmer for 5 minutes. Finally, pass the liquor through a fine sieve. Cut the passion fruit into halves and scrape the flesh into a bowl. Dispose of the skins. Add the mustard, Pommery mustard, acacia honey and balsamic vinegar to the passion fruit, mix well and season with a little salt.
Rocket-Moringa Ice Cream
20 g cream
60 g milk
20 g elderberry blossom syrup
20 g egg yolks
10 g rocket salad (rucola) leaves
2 g moringa (drumstick tree) leaf powder
Boil the milk and the moringa leaf powder together and allow it to cool. Purée the rocket salad leaves. Beat the egg yolk together with elderberry blossom syrup until it is frothy. Then add the milk, cream and puréed rocket and stir until smooth.