Summary

Ingredients

• 800 g redfish fillet (s) or Victoria perch fillet
• 2 zucchini
• 1 lemon (s)
• 3 tomato (s)
• 400 ml fish stock
• 200 ml wine, white, dry
• 40 g butter, cut into flakes
• 3 cloves garlic
• 1 piece (s) ginger, fresher, the size a thumb
• 1 ½ teaspoon sea salt, coarse
• 4 grains allspice
• 1 teaspoon black pepper, whole
• 1 chilli pepper (s), dried red
• 1 teaspoon coriander
• 5 cardamom capsules, black, the kernels
• 1 pinch nutmeg - blossom, (Macis)

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Instructions

1. In a greased clay pot (or ceramic or glass) lay out wafer-thin zucchini slices and put the fish fillet in not too small pieces on top.
2. Now to the spice mixture:
3. 1.5 teaspoons of coarse sea salt, 4-5 allspice grains, one teaspoon of black peppercorns, 1 dried red chilli pepper, one teaspoon of coriander seeds, the kernels of 5 black cardamom capsules, a pinch of mace (mace) together in a mortar.
4. Scatter half of the mixture over the zucchini and fish. Scatter chopped garlic, finely chopped ginger and lemon zest removed with a zest ripper - without the whites.
5. Brew, peel and core the tomatoes and put them in slices on top. Spread the rest of the spice mixture over it. Pour in white wine and fish stock and spread flakes of butter on top.
6. Put it in the oven for approx. 30 minutes with the convection oven at 180 degrees.
7. This is the creation of a Malay chef on the Canary Island of La Gomera.
8. Have warmed white bread ready for the plentiful brew.