Huchen on Vine Tomatoes with Buttermilk Marinade

Preheat oven to 100 °C.

Tomato marinade:

Lightly toast the coriander seeds without fat and then crush them in a mortar. Rinse the tomatoes, remove the stalks, cut them off and whisk them with the clear soup. Place in a small saucepan and heat to a maximum of 70 degrees. Cut the garlic clove into fine slices. Put in the rosemary, garlic and chili pepper, pull next to the stove for five to ten minutes and strain through a coarse sieve. Stir in the olive oil with the red wine vinegar and season with coriander, salt, pepper and a pinch of sugar.

Buttermilk marinade:

Stir through the buttermilk, sour cream and crème fraîche. Add the oil, stirring throughout, and season with salt, a pinch of cayenne pepper, a pinch of sugar, and a few drops of juice from a lemon and lemon zest.

Fish:

Place the huchen fillets on a tray, cover with lemon slices, rosemary sprigs, olive oil, ginger and garlic, then cook in the stove for about 15 min until done.

Finely dice the bread slices. Fry in a frying pan with olive oil until crispy.

In the meantime, rinse the remaining tomatoes, remove the stalks, cut into thin slices and place three to five slices on each plate. Season with salt and pepper and spread the tomato marinade evenly on top. Remove the skin from the huchen fillets and place them on top of the tomatoes, then top with the mixed buttermilk marinade. Garnish with basil leaves and croutons.

Our tip: Use lieblic

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