Summary

Ingredients

• 4 haddock chop (s)
• a bit salt
• some pepper, whiter
• some lime juice
• 2 chayote (s)
• 1 tablespoon olive oil
• 2 tablespoon butter
• a bit salt
• some sugar, brown
• 2 red pepper (s)
• 2 tablespoon butter
• a bit salt
• some sugar
• 1 handful samphire, (salicornes, sea asparagus)

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Instructions

1. Clean the fish and season with salt, pepper and lime juice, ideally sauté briefly in a bamboo basket with a lid over steam - I didn`t look at the clock, but it was definitely not more than 3 minutes.
2. Peel and core the chayotes and cut into wedges. First fry in oil, add salt and sugar and add the butter - cook until crispy.
3. Halve and core the peppers. Roast in the oven under the grill until the skin is noticeably dark, cover with a wet cloth - then peel off the skin. Add the softened butter and mix everything well, season with salt and sugar.
4. Let the salicornes sit briefly in the pan of the chayote.
5. Serving:
6. Place the chayote wedges on a preheated plate, place a fish chop, add some paprika and decorate with the samphire / salicornes.