Ingredients for 4 people

1 large sweet potato (approx. 500 g) 
600 g very fresh char fillet without skin
1 bunch of radishes (approx. 16 small ones) with greens (for the marinade)
40 ml dill oil (alternatively grassy-scented olive oil)
1 red onion
Salt 
Cayenne pepper

Marinade:

200 g celery stalks
200 g rhubarb
100 g onions 
1 clove of garlic
2 cm ginger (15 g)
20 g fresh coriander
Greens from 1 bunch of radishes (see above)
1 hot green chilli pepper
300 g ice cubes or very cold water
Salt
50 ml lime juice
 

Preparation

1 Preheat the oven to 180°C and cook the sweet potatoes in the oven for approx. 1 ½ hours until soft.

2. for the marinade, clean the celery stalks, clean the rhubarb (no need to peel), peel the onions and garlic, scrape/peel the ginger with a small spoon, remove the stem/stem base and seeds from the chilli pepper, wash the coriander along with the stems and radish leaves. Roughly chop all the above marinade ingredients and blend very finely with the ice cubes in a blender. Season the marinade with salt and lime juice to taste.

3. cut the char into 1 cm cubes. Cut the red onion into fine rings, rinse well with water. Place in ice water for 5 minutes, then remove (it is best to repeat this three times with fresh water each time). This makes the onion crispy and loses its sulphurous sharpness.

4 . Finely slice the radishes with a vegetable slicer and add to the ice water.

5 . Mix the fish cubes with the red onion and marinade and leave to stand for approx. 5 minutes.

6 . Halve the candy apple and scrape out of the skin. Roughly mash with a fork and season to taste with salt and cayenne pepper.

7. place 1 heaped tablespoon of sweet potato mash in the middle of each plate, place the marinated fish and onions on top and spread a little marinade all around. Top with sliced radishes and drizzle with dill oil.

Drink recommendations: 
Beer, Riesling with a slight residual sweetness, Pinot Blanc or rhubarb lemonade with lime