Remove the seeds from the peppers, cut them into small pieces and place them in a saucepan with a tight-fitting lid together with the juice of one lemon, grenadine syrup, ginger and orange zest. Remove the skin from the apples (or not, depending on the type and quality), core them, dice them, add them to the saucepan and steam everything together for about four minutes until soft. Bring to the boil again briefly with the lid off until the liquid has reduced, perhaps season with a little pepper.
Grind the coriander and mix well with the herbs, seasoning heartily with pepper. Press one side of the matie fillets firmly into this spice and herb breading.
Remove the skin from the potatoes, cut them into matchstick-thick slices and then into narrow sticks [1]. Soak the potato sticks well (to remove as much of the cornstarch as possible), drain and lay out on a dish rack to dry.
Put the olive oil in a saucepan and heat not too high. To test, pour in a potato pencil and when it begins to bake, mold the potato pencils into the oil.
“Pre-blanch” the potato sticks in the oil until they are almost cooked but still light in color, remove from the fat with a slotted spoon and form on paper towels.
Heat the oil higher, add the “pre-blanched” potato sticks one more time, and this time bake until well light brown [2]. The potato sticks on a plate or plate, which is covered with several layers of kitchen paper, form and in the stove was
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