Shrimp Skewers on Potato Gröstl with Apple-Mango Chili Chutney

For the shrimp skewers on potato gröstl with apple-mango chili chutney peel apples, mango, cut into cubes, roast butter, caramelize with sugar, cook to mush, stir in chili threads, season with salt then chill.

Brush the strudel dough sheets with melted butter, spread the apple mango puree and form into a roll. Then bake them in deep fat, let them cool and cut the ends slightly diagonally.

The citrus salad: Peel and fillet all the citrus fruits. Squeeze the remaining citrus fruits, boil down the juice with a little sugar, bind it with starch and add the fillets, should be served tempered.

The Gröstl: Boil all the potatoes and peel them except for the Jerusalem artichoke. Cut into wedges. In butter, roast the potato wedges with the leek cut into strips.

Season with salt, pepper, chopped coriander.

The skewers: season the skewers with salt and pepper, fry in olive oil, deglaze with lime juice, add the ginger and glaze with honey.

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