Ingredients for the zander

  • 1 skinless zander fillet
  • 20 g salt
  • 1 dl iced water

To prepare the zander

Cut the zander into small pieces and salt them for 1 hour.

Ingredients for the ceviche

  • 5 limes
  • 1 shallot
  • 1 clove of garlic
  • 4 g coriander
  • 1 ginger

To prepare the ceviche

Squeeze the juice from the limes. Cut the remaining ingredients into small pieces and add to the lime juice. Leave to stand for at least 1 hour.

Ingredients for the radishes

  • 10 radishes
  • salt

To prepare the radishes

Finely slice the radishes and leave to stand in iced water for 10 minutes. Season to taste with salt just before serving.

Ingredients for the apples

  • 2 apples
  • salt

To prepare the apples

Core and finely slice the apples. Add to the ceviche. Again, season to taste with salt just before serving.

  • Ingredients for the oca

  • yams
  • 200 g oca yams
  • 20 g rapeseed oil
  • 20 g water
  • 2 g salt

To prepare the oca yams

Wash the oca yams thoroughly and add to a vacuum pack together with the water, oil and salt. Cook sous vide at 85 °C for approximately 20 minutes. Plunge into iced water. Remove and cut into slices.

  • Ingredients for the

  • coriander oil
  • 200 g coriander
  • 200 g sunflower oil

To prepare the coriander oil

With the Thermomix at the highest level, mix everything together for 8 minutes at 50 °C. Leave to strain through a Superbag or cloth. Separate the oil from the liquid.

Ingredients for the garnish

  • Radish sprouts
  • Coriander leaves
  • Dill tips
  • Shallots from the ceviche
  • marinade


Serve with radish sprouts, coriander leaves, dill tips and shallots from the ceviche marinade.

Cooking method

Preheating required
Oca yams, 20 minutes | Cook at 85 °C
Coriander oil, 8 minutes | Blend at 50 °C