Ingredients for fish:
Peel the potatoes and cut into thin pieces. Salt the potatoes and put in a kitchen towel. Twist the cloth firmly and squeeze the liquid out of the potatoes. Pick and chop the rosemary needles, alternatively use fresh thyme leaves. Mix the potato mixture with the rosemary or thyme and the potato starch.
Wash the fish fillets (eg char, salmon trout, sandro, cod), dry and remove the remaining bones. Salt 5 minutes before preparation. This will make the meat a little firmer. Place a layer of potato mixture about 0.5 cm thick on the work surface. Place the fish fillet on top and cover with the potato mixture. Also cover the edges with potatoes. Squeeze the potato mixture.
Heat olive oil in a pan and fry the fish bundles. Reduce the heat and slowly cook the fish until golden brown. This can take about 8-10 minutes. If the heat is too high, the potato coating will become too dark and bitter.
Ingredients for vegetables:
Clean the leek well and cut into rings. Drain the apples, peel and cut into eighths. Peel a squash, grate it and slice it. Heat the olive oil in a pan and sauté the leek until colorless. Add the ginger and apples, mix everything together and cook over moderate heat until the leeks are cooked but still slightly al dente. Season with salt and a little apple balm, season with honey or maple syrup. Wash and dry the herbs (chives, chervil, parsley, dill) and pick into leaves or raw pieces. Marinate with a little vinegar and oil.
Arrange the potatoes and fish bundles on plates with the leeks. Sprinkle generously with freshly grated crib and garnish with fresh herbs.