for 4 people

Chutney

1 tbsp	olive oil
1	garlic clove, squeezed
1	red onion, finely chopped
200 g	rhubarb, cut into slices approx. 5 mm thick
50 g	frozen raspberries, slightly defrosted
2 tbsp	white balsamic vinegar
2 tbsp	water
1 tsp	sugar
¼ tsp	chilli flakes
½ tsp	salt
150 g	cucumbers, cut into cubes
½ bunch	coriander, finely chopped

Batter

200 g	white flour
¼ tsp	salt
2 tbsp	toasted sesame seeds
2 ½ dl	sparkling mineral water
80 g	butter, melted, left to cool
2	fresh egg yolks
2	fresh egg whites, beaten until stiff

To fry

	oil, for deep-frying
600 g	skinned perch fillets
½ tsp	salt
a little	pepper

How it's done

Chutney

Heat the oil in a pan. Add the garlic and onion, sauté. Add the rhubarb and raspberries and cook for approx. 1 min. Add the balsamico and all the other ingredients up to and including the salt, cover and simmer for approx. 1 min. Remove the pan from the heat, leave the chutney to cool. Mix in the cucumber and coriander.

Batter

Place the flour, salt and sesame in a bowl. Add water, butter, and egg yolks while stirring, mix to form a smooth batter. Cover the batter and leave to stand at room temperature for approx. 30 mins. Carefully fold the beaten egg whites into the batter.

To fry

Fill a pot to 1/3 with oil and heat it to approx. 175 °C. Season the fish fillets, dip each one through the batter, let them drain slightly, then place in hot oil. Fry for about 2 mins. until golden, turning occasionally. Remove with a slotted spoon and drain on paper towels, serve warm. Serve the fish nuggets with the chutney.

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