Guido Flohr

The best way to cook a fish is not to cook it. Tuna seared in a pepper crust is a candidate for the second place. Crispy and hot from the outside, raw fish inside, and a thin layer of lukewarm, beautifully soft cooked tuna creates a remarkable combination of different flavors and textures.

In a fast-food restaurant "Nordsee" Aleko recently developed a new enthusiasm for fish. However, "fiiish" is only fish for him, when it has been breaded and shares the plate with vegetable rice and a generous serving of remoulade. Fortunately, the same results can be achieved at home in reasonable time with fresh products.