2 pcs of Patagonian toothfish, 125 g. per piece
400 g small potatoes
1 tbsp butter
½ hokkaido pumpkin
a few samphire
Sour cream 38 %
Butter for frying
Fresh herbs; parsley, dill and chives
Grill the hokkaido pumpkin and season with flakes of sea salt.
Boil small potatoes and mash them gently so the structure of the potatoes remains, mix with chopped parsley, butter and season with salt.
Make a dressing of sour cream with lime juice, salt, pepper and some freshly chopped herbs.
Turn the Patagonian toothfish in durum flour and fry it in a pan on medium heat with oil and butter for approx. 5 min on each side.
Plate the potatoes in a ring, add the grilled hokkaido and dressing on the plate.
Add the fish on top of the potatoes and garnish with samphire, lime wedges and pomegranate.