Peel tomatoes and cut into cubes. Clean spring onions and cut into rings. Peel garlic and chop finely. Sauté spring onions and garlic in olive oil over medium heat. Add tomatoes, vinegar essence and spices and simmer gently at low temperature for 10 min.
Meanwhile, rinse and dry walleye fillet and divide into 4 portions. Drizzle fish with vinegar essence, season with salt and season with pepper. Mix eggs with 3 tbsp cornstarch, salt, flour and pepper. Pour the remaining flour on a deep plate, turn the fish fillet in the flour at the beginning, then in the batter on the other side and roast in hot clarified butter for about 8-10 min until golden brown.
Serve with crusty baguette bread or mashed potatoes.
* Duration of preparation in about 45 min.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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