Stir finely chopped kitchen herbs, crème fraîche, yogurt and grated zest of a lime. Season with cane sugar, coarsely ground pepper, sea salt and garlic and leave to cool.
Cook the potatoes in a little water for about 15 minutes and then peel them. Cut into slices about
1 cm thick slices and layer them like roof tiles in a gratin dish. Mix orange juice, cane sugar, lime juice, sea salt, coarse muscat bluete, chili flakes, pepper, garlic, schnapps and peanut oil and pour over the sweet potatoes. Bake in oven at 200 °C for approx.
Sprinkle fish fillet with juice of one lemon, season lightly with salt and season with pepper, flour-. also plate the cutlets, season with salt and season with pepper. Make a batter from cornflakes, finely chopped sea salt, egg whites, almond kernels, chili flakes, coarsely ground pepper and cumin, turn the meat or fish to the other side and bake in peanut oil until crispy.
Our tip: It is best to use fresh herbs for a particularly good aroma!