Empfehlungen des Hauses.

Alle Fans des TAG Heuer Porsche Formula E Teams, die sich kulinarisch von Neel Jani und André Lotterer inspirieren lassen wollen, haben nun die Chance dazu: Hier sind die Rezepte zu den Lieblingsgerichten der beiden Piloten.

Ingredients:

• 1 Fish (bass, perch or dorado)

• 2-3kg salt

• 2-3 egg whites

• 3 tablespoons water

• Pepper

• Lemon/Lime slices

• Garlic

• Thyme

• 8 small cherry tomatoes

• 1 cup good olive oil

• 2 tablespoons basil, finely chopped

• 1 small tablespoon honey

• 1 small tablespoon white balsamic vinegar

• Juice of two limes, grated skin

• 2 cloves of garlic, crushed

• Salt & pepper

This one comes from Andre Lotterer’s mom! Pre-boost your oven to 180°C (356F). Start by whipping egg whites stiff in water and salt. Spread half of the paste in the bottom of a baking tray. Gently wash the fish, then stuff with thyme, garlic, pepper and slices of lime. Place it on top of your layer of salt paste, and fully coat with the remaining paste. Bake for 35 mins. Prepare your sauce while waiting: Crush the cherry tomatoes together with the other ingredients in a small bowl. Once the fish is done, crack it out of the salt dough and carefully fillet. Pour the sauce over the fish and enjoy Andre’s fave meal.

• Prep: 45 mins

• Cook: 35 mins

• Total: 80 mins

Ingredients:

• 2 medium potatoes (peeled, cubed)

• 1 cup green peas

• 2 tablespoons oil

• ½ teaspoon cumin seeds, turmeric, coriander and cumin powder

• ½ cup onion (finely chopped)

• 1 teaspoon ginger paste & garlic paste

• ½ red chilli (finely chopped)

• 2 small tomatoes (puréed)

• ½ cup of water

Warm up the oil in a pot over medium heat and add the cumin seeds. Next add chopped onions and sprinkle some salt, cook until onions are soft and light pink in colour. Add garlic, ginger and chilli, shake things up and sauté for a minute. Now the tomato purée is ready to join the action. Mix it all up together and cook it till the oil rises. Now add the salt, turmeric, coriander and cumin powders. Stir in thoroughly and cook for a minute. Finally, the two favourites go in: add the cubed potatoes and peas, together with a ½ cup of water. Cover the pot with the lid and let it idle on medium heat, until the potatoes are soft. If the curry sauce is too thin, let it simmer for a few minutes more to thicken. Finish off this winning recipe by serving it on a bed of boiled basmati rice, topped with vegan coconut yoghurt. Enjoy Neel Jani’s favourite meal!

• Prep: 15 mins

• Cook: 15 mins

• Total: 30 mins