Crispy filet of St Paul with bourbon vanilla and sweet potato chips

Recipe (Serves Four)

The fish:
2 St. Paul (or sea bream)
1 Litre Sunflower oil for frying
1 Tbsp. Olive Oil
50 g Butter
200 g Sweet Potatoes
10 g Garlic, aound two cloves
10 g Ginger
10 g Thyme
1 Shallot
2 g Curcuma or Saffron
Parsley for decoration

The Sauce:
½ Glass White Wine
½ Shallot
40 g Butter
100 g Crème fraiche
4 g Vanilla Powder
½ Vanille Stick

Garden vegetables depending on season and preference as a side order, like carotts, peas and asparagus.

Preparation:
Gut fish and cut into 4 filets. Wash and clean the vegetables and fry in olive oil with chopped garlic, thyme and a little vanilla powder. Towards the end add diced tomatoes and simmer for 10 minutes.

Peel and cut the sweet potatoes into thin slices and then dab to dry. Fry in sunflower oil until the chips are crispy.

Fry the chopped up shallots in a little butter and douse with wine. Reduce the sauce for five minutes.

Then add saffron, the rest of the vanilla powder and vanilla stick. Simmer and bring to the boil before serving.

Fry the fish filets in the olive oil and butter.

To Serve
Put an alternate layer of fish and chips on the plate. The place the vegetables beside the fish and pour over the vanilla sauce.