Fry in butter, add whipping cream and season with salt, pepper and a pinch of nutmeg. Draw the cleaned, salted and soured fillet through flour and egg, fry it in butter and add a little juice of a lemon.
Sauté the cocktail tomatoes in butter and season lightly. Draw the bacon on a skewer and bake in fat at 170 °C until done.
Rinse the potatoes, pull them over a mandolin to create a waffle pattern and deep-fry them at 170 °C as well. Then drain and serve.
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