Baked Noble Fish Balls: Blanch the vegetables briefly in boiling hot salted water, rinse in iced water and pat dry on kitchen roll. Cut the fish into small cubes, mix with the fish farce (100 g pike-perch fillet, slightly frozen, with 50 g whipping cream, salt and pepper finely pureed in the Moulinette) and the vegetables, season with salt and pepper and finally add the coriander.
Cut the dough into small strips. Form balls of the fish mixture and roll them in the spring roll dough strips. Press the strips firmly until smooth.
Heat the clarified butter in a saucepan and fry the fish balls until golden brown. Remove, drain on kitchen roll and season with salt and pepper.
Mango chutney: Peel the mango, remove the stone and cut into cubes of about 0.5 cm. Caramelize the sugar in a saucepan and add the onions. Extinguish with the vinegar and reduce a little.
Add the mango cubes and boil everything together strongly. Season with salt, pepper and chili from the spice mill and cool a little. Cut the spring leeks into thin rings and fold in carefully.
Serve: Arrange the mango chutney on plates. Place the noble fish balls on top and garnish with fresh cilantro.
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Tip: Instead of clarified butter, you can also use butter in most cases.
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