Halibut with Deep-fried Samphire, Mashed Potatoes and Pepper Sauce

Peel the potatoes and celery, rinse and dice. Boil together in salted water for about 15 minutes.

Meanwhile, peel the bottom third of the asparagus, halve the spears lengthwise and cut crosswise into thirds. Peel the icicle radishes, keep a little green and cut in half lengthwise. Boil together with the asparagus in salted water to a slight bite, about 5 minutes. Rinse in cold water and drain.

For the pepper sauce, trim the peppers, rinse, cut in half, remove seeds and ribs and chop. Sauté briefly in a hot pot in 1 tablespoon butter. Deglaze with 100 ml (approximately 3/8 cup) cream and season with salt. Let simmer for about 10 minutes, then puree and strain the cream through a fine sieve. Season to taste and keep warm.

For the batter, sift the flour with the wheat starch into a bowl. Add the egg whites, season with salt and pepper and mix quickly with a whisk. Pour in approximately 300 ml (approximately 1 1/4 cups) cold water all at once and mix to a smooth batter.

Heat the oil in a pan or in a deep fryer to about 170°C (approximately 340°F). Rinse the samphire and pat dry. In batches, coat in the batter, drain and cook 1-2 minutes in hot oil. Drain on paper towels.

Drain the potatoes with celery, squeeze through a ricer and let evaporate. Heat the rest of the cream and mix with 20 g (approximately 1/4 cup) butter into the vegetables so that a thick and coating puree arises. Season with salt and keep warm.

Swirl the asparagus with radishes in 1 tablespoon butter in a hot pan and heat through.

Rinse the fish, pat dry and season with salt and pepper. Cook until golden brown in a hot, non-stick pan in the remaining butter on each side for 3-4 minutes.

Crush the seaweed in a food processor.