Fish skewer with seasoned pommes anna and spicy turmeric yoghurt

Preheat the oven to 200ºC.

Heat a knob of the butter and fry the shallot with the spices about 4 minutes. Add the rest of the butter and melt with stirring. Spoon the melted butter into a bowl.

In the meantime, scrape the potatoes into thin slices. Scoop the sesame through the butter, so that all slices are covered with a layer. Grind a little salt and pepper.

Stack the potato slices in the cavity molds and drizzle with the remaining butter. Cover the mold with aluminum foil and bake the potatoes for 25 minutes in the oven.

In the meantime, place the skewers on a baking tray with parchment paper and brush lightly with oil. Remove the foil from the potatoes and fry for 10 minutes with the skewers. Heat the plates for 5 minutes at the bottom of the oven.

Carefully remove the Anna from the muffin mold with 2 scoops and put 3 piles on each plate. Place the fish skewer and drizzle the yoghurt (see tip) along the dish. Garnish with dill.