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Recommendations of the house.

This is the chance for all fans of the TAG Heuer Porsche Formula E Team, who want to get inspired by the culinary preferences of Neel Jani and André Lotterer: Here are the recipes for the favorite dishes of both pilots.

Sea bass in a salt crust

André's favourite recipe



  • 1 Fish (bass, perch or dorado)

  • 2-3kg salt

  • 2-3 egg whites

  • 3 tablespoons water

  • Pepper

  • Lemon/Lime slices

  • Garlic

  • Thyme

Sauce (Cherry tomato and olive oil)

  • 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

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Vegan friendly indian aloo matar

Neel's favourite recipe


  • 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

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