Meat Loaf From the Sea Bream

Cut the gilthead fillets very finely into cubes. Cut the chives into fine rolls. Mix the egg yolks, fish, chives and ricotta well and season well with salt and pepper. Shape eight meatballs of the same size from the fish mixture. Cover the meatballs with foil and leave to cool.

For the sauce, reduce the orange juice, soy sauce and sesame oil to about 100 ml over low heat. Set aside.

For the vegetable bed, clean the fennel. Remove the stalk in a wedge shape. Then carefully separate the fennel leaves from each other. Pull off the strings from the lower, thick leaves. Blanch the tomatoes briefly and rinse. Then skin, quarter and core. Cut the lower asparagus ends into small pieces, then remove the skin from the asparagus spears very thinly up to the upper third. Cut the ends of the zucchini into small pieces, then cut into slices about 1/2 cm thin. Except for the tomatoes, blanch the prepared vegetables in order al dente, rinse, drain, set aside.

Remove the skin from the carrots and cut them lengthwise into two millimeter thin slices. Then cut the slices into about six centimeter long, two millimeter narrow sticks. Pull the carrot sticks first through the milk, drain, then dust in portions with the flour. Fry the carrot sticks in batches in oil at 180 °C for about 30 seconds, remove with a skimmer and drain on kitchen roll.

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