Sweet and Sour Vegetables with Baked Fish Fillet

1. for the vegetables, cut the shallots into thin strips.

Cut the garlic into fine cubes. From the carrots, chop the green 1cm above the carrot, rinse, spin dry and set aside. Remove the skin from the carrots. Pluck the greens from the fennel and cut the bulb in half and into thin wedges.

Quarter peppers lengthwise, remove seeds and peel with a peeler. Cut peppers into 2 cm diamonds.

Clean the spring onions and cut into 4-5 cm pieces.

Heat the olive oil and sauté the shallots and garlic. Add sugar and saffron and sweat briefly. Extinguish with balsamic vinegar. Add white wine and fish stock. Let it boil briefly. Add carrots and fennel and gently simmer over medium heat for 5-8 min. Later add bell bell pepper and spring leek and cook for 2 min. Season vigorously with salt and freshly ground pepper. Set aside. Roughly chop radicchio and add just before serving.

For the batter, mix egg, cornstarch, flour, white wine and olive oil until smooth. Season well with salt and freshly ground pepper. At the beginning, deep-fry the carrot greens in oil heated to 160 degrees and drain on kitchen roll. Cut fish fillet in half, turn in flour to the other side. Knock off excess flour, dip in portions into batter, drain a little and fry on the spot in oil at 160 degrees.

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