Sweet and Sour Vegetables with Fish Fillet

For the vegetables, finely slice the shallots and finely dice the garlic. Cut the greens of the carrots 1 cm above the carrot, rinse, spin dry and set aside.

Remove the skin from the carrots. Pluck the greens from the fennel, cut the bulb in half and slice into thin wedges. Quarter peppers lengthwise, remove seeds and peel with a peeler. Cut peppers into 2 cm diamonds. Clean the spring onions, cut the white and light green into 4-5 cm pieces.

Heat olive oil and sauté shallots and garlic.

Add sugar and saffron and sauté briefly. Extinguish with aceto balsamico. Fill up with white wine and fish stock, let it boil briefly. Add carrots and fennel and simmer gently over medium heat for 5-8 minutes. Next, add bell bell pepper and green onions and simmer gently for 2 minutes. Season vigorously with salt and freshly ground pepper.

3. For the batter, mix egg, flour, cornstarch (maizena), wine and olive oil until smooth. Season strongly with salt and freshly ground pepper. Fry the carrot greens in the 160 °C oil at the beginning and drain on kitchen roll. Turn fish fillets in flour to the other side.

Tap off excess flour, dip the fillets into the batter in portions, drain a little and fry on the spot in 160 °C oil until golden brown. Drain on kitchen roll. Season with salt and

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