Marinated Fillet of Matie with Pea and Sour Cream Pudding

Marinate the maties with olive oil, black pepper and shallots cut into thin slices for about half an hour. Press the cooked potatoes through a press and mix with the fresh cream. Season with salt and freshly ground pepper. Cut the matie fillets in half diagonally, arrange on the mashed potatoes and garnish with caper apples.

For the ponzu sauce, boil the sake, then mix with soy sauce, juice of one lemon and powdered sugar. Cut one matie each into narrow slices and form into a small bowl. Chop the spring leek, mix with the ponzu sauce and add. Now spread the Massago evenly over the matje slices.

Finely dice the maties, apple and shallots and then mix. Add the grape seed oil, the juice of one lemon and the chopped coriander. Season everything together with salt and freshly ground pepper to taste. Cut the spring roll dough into a work sheet about the size of a beer lid and deep fry in a thin layer of oil in a frying pan.

For the cucumber shooter, remove the skin from the cucumbers, cut into coarse chunks and blend with the remaining ingredients in a hand blender. Fill into small shot glasses. Then cover the glasses with the fried spring roll dough. Finally, put about a tablespoon of matie tartar on the spring roll dough form.

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