Zander fillet, La ratte, young spring vegetables, osetra and snail caviar, champagne emulsion

 Elaboration

1. Trim your fish into equal fillets so it can cook evenly.

2. Season it lightly with salt and pepper.

3. Keep it refrigerated for later.

4. Cook your la ratte potatoes in salty water.

5. Prep vegetables, wash and scrub them carefully.

6. Reserve green tops from fennel and turnip for decoration.

7. Trim asparagus from woody bits and peel the sides up to the top.

8. Peel the turnip and kohlrabi, slice them into thin round cylinders and marinade them in pinch of sea salt, grapeseed oil and squeeze of lemon juice.

9. By this time, your potatoes should be ready so drain them and let them steam off. Peel off the skin but remember to keep the potatoes in their natural shape.

10. Pan fry the potatoes together with the fish in the butter bath.

11. In the meantime, blanch vegetables, starting from carottes. 4 minutes later drop fennel and 2 minutes after drop asparagus. 2 minutes later drain the veg and keep them warm on the side.

12. When the fish and potatoes are ready, drain them off the fat using a kitchen towel. Keep the vegetables warm.

13. Empty a frying pan from leftover of fat and de glace with champagne, reduce by ¾ and stir in 100g of cold butter. When butter and champagne create an emulsion, add both of caviars.

14. Start plating.

15. Place marinated turnips and kohlrabi rings on the side of the plate, on the top put the rest of the vegetables.

16. La ratte potato goes on the center and zander goes opposite to the vegetables.

17. Drizzle all with champagne and caviar emulsion.

18. Garnish the dish with fennel and turnip top.