red snapper in ginger-tomato sauce (serves 4) This recipe is from Dieter Gerdes the chef in Landhotel Gerdes Schloßstrasse 9 37339 Wintzingerode, Germany 8 medium sized tomatoes 1 teaspoon undissolved vegetable broth powder 2 tablespoons pumpkin seeds 1 shallot, finely chopped 1 tsp finely grated ginger 1 tablespoon apple juice 1 tablespoon lemon juice ½ tsp orange zest 3 tablespoons olive oil 4 red snapper fillets 4 or 5 basil stems 1. Skin, seed and dice the tomatoes into ½ inch (1½ cm) squares. Sprinkle with½ tsp vegetable broth. Chop the shallot very fine and mix with the grated ginger, apple and lemon juice and orange zest. Add the olive oil and mix well. Pour the marinade over the tomatoes and let stand for 20 minutes. 2. Dry roast the pumpkin seeds. Heat the tomato mixture in a saucepan but don't let it come to a boil Rip up the basil leaves by hand (torn basil leaves are more aromatic than chopped leaves). 3. Season the red snapper fillets with the remaining vegetable broth and fry skin side first in a non- stick frying pan with just a touch of oil. You can lay a pot cover on the fillets to prevent curling. After about 1½ to 2 minutes flip over and fry for another 1½ to 2 minutes. Arrange fish and tomatoes on pre-warmed plates and garnish with pumpkin seeds. back