8 Filets of John Dory, skin on
200 Gramms fresh Salicorne, washed and cleaned
8 baby carrots, or 4 smaller carrots halved
8 wedges of a firm potato
1 egg yolk
Saffron
Sweet Smoked Paprika Powder (Spanish Pimenton)
0.7 dl Champagne
1 egg white
Salt/Pepper, flour
Peel of a organic lemon
Butter, neutral oil

Clean the salicorne. Cook in unsalted, boiling water - around 2 minutes or until soft - shock in ice water so it remains its color. Store at a warm place.

Put the baby carrots in a pan - add a little salt and red wine - cover with a lid and cook at medium heat until soft. Set aside. Steam the potato wedges and season with salt and pepper. Set aside.

Add a generous amount of butter and neutral oil in a frying pan - add the lemon peel and let rest at very low temperature to create lemon flavoured frying oil.

Pat the fish filets dry and coat them lightly with a very thin layer of egg white. Dust the filets with some sifted flour. Season with salt and freshly ground white pepper.

Remove the peels from the oil - heat the frying pan to high heat and fry the fish skin down, until the skin gets golden crisp - reduce the heat by 2/3 and turn the fish around - flesh down - and let it rest until done. Don't overcook.

For the Zabaione: Ad egg yolk, salt, pepper, 1 pinch of saffron, 1 pinch of smoked paprika powder into a bowl and stear. Add the champagne. Put the bowl over a pan with cooking water (as in making a hollandaise) and whip until you get a foamy sauce.

Put the salicorne on the plates - add the carrots, potatoe and the fish filets - add the Zabaione.