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Pike-perch tartare with crispy carrot tortilla

We serve the pike-perch in ceviche style by finely slicing the pike-perch and mixing the juice of the lime through the pike-perch.

Ingredients

70gpike-perch
1Lime
1carrot tortilla wrap
carrot crumb
1vegetable sheet carrot
Fleur de sel
herring caviar

Preparation

  1. Finely chop the pike-perch and mix in the juice of the lime. Season with fleur de sel.
  2. Cut the vegetable skin into thin strips and fry in hot oil, immediately shaping as desired.
  3. Cut out the carrot tortilla and fry in hot oil, folding into the desired shape.
  4. Place the fish stencil on the plate and sprinkle the carrot crumbs over it.
  5. Put some of the tartare in a ring and fill three carrot tortillas.
  6. Pipe three dots of carrot cream on the plate, securing the filled tortillas on top.
  7. Spoon some herring caviar onto the tortillas.
  8. Pipe a little carrot cream on the tortilla and place the crispy carrot vegetable skin on top.