Fish tempura with fresh coleslaw
Mix the coals with the onion and sprinkle with cumin and salt.
Beat the sour cream with the lemon juice.
Slice the peel of the grapefruit thickly and cut the parts between the fleece. Do this above the coals so that the juice can drip into it.
Spoon the coals with the wedges of grapefruit and lemon cream and leave to stir for at least 30 minutes.
In the meantime, cut the fish into equal bars and pat dry with kitchen paper. Sprinkle with salt.
Beat the egg yolks with the flour and beat the mineral water through it until it becomes an airy, thin batter.
Heat the oil to 180ºC.
Quickly get the fish through the batter so that a thin layer sticks and fry briefly in small portions. Keep warm on parchment paper in the oven (75 ° C).
Meanwhile, pour the herbs through the coleslaw and serve at the tempura.
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