Bell Pepper Jelly with Tuna

Clean the peppers, quarter them, remove the seeds and cut them. Juice the peppers in a juicer. Skim off the foam with a ladle, pour the juice into a saucepan: it will yield about 400 ml of juice. Remove the peel from the ginger and chop finely. Cut chili pepper in half lengthwise, remove seeds and chop finely. Coarsely chop the coriander greens.

2. bring bell pepper juice to a boil once, season with salt and 1 pinch of sugar. Add ginger, chili, and cilantro, simmer for another 2 min, remove from heat, and steep for 10 min with lid on. Soak gelatin in cold water. Pour the bell pepper juice through a sieve into a suitable bowl. Heat the vermouth in a saucepan.

Lightly squeeze the gelatin, let it melt in it and mix it with the bell pepper juice. Pour into deep dishes and leave to cool for one night with the lid closed.

A day later, roll out the tuna between 2 sheets of cling film into thin slices of about 20×12 cm. Season with a little white pepper. Spread 1 tbsp. caviar evenly on each tuna slice, roll up each slice of tuna from the long side like a roulade using the cling film. Twist the ends of the foil together like a candy. Leave to cool for at least half an hour. 4.

Remove the skin from the potatoes and slice or shave them into very thin strips. Put potato strips in the water for 10 minutes.

Fry fennel seeds in a frying pan without fat for a short time.

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