This component is a real sensation, with the flavours of North African cuisine.

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Ingredients

Preparation method

• Peel the ginger and grate with a fine grater.
• Combine the finely chopped spring onion, Ras el Hanout, and olive oil.
• Slice the pike perch fillet in strips.
• Add to the marinade and marinate for at least 1 hour.
• Combine the batter ingredients to make a smooth batter, adding the salt last. Pour into a siphon. Run two cartridges through it for an extremely airy result.
• Lightly dredge the pike perch in flour and spray with the batter.
• Deep-fry the strips at 180°C until golden brown.

Serving suggestions

• As an amuse-bouche, e.g. with a yoghurt, cucumber and mint sauce.
• As part of a salad with bulgur or couscous.

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