Preparation time 40 minutes
Quarter or halve the sweet potato lengthways depending on its size, rub with a little oil and roast on the grill at 150°C directly over the coals until soft. Cut the garlic in half crosswise and place one half cut-side down on the grill. Once the potato is very soft and fully cooked, scrape it out into a small bowl using a spoon. Squeeze the garlic cloves out of the skin and add to the potato along with 2-3 tbsp olive oil, 1 pinch of paprika powder and the juice of half a lime. Mix everything thoroughly with a fork and season with sea salt.
Remove the skin from the zander fillet, cut into four long strips, flatten slightly and season with salt and pepper. Peel the prawns and place each on a fillet strip, roll up tightly and secure with a wooden skewer.
Mix the yogurt with the lime juice and caviar in a bowl, season with a little sea salt and lime zest.
Wash the pea pods, cut into very fine strips and marinate in a little lime juice and olive oil. Keep any peas that fall out for garnishing.
Grill the zander rolls at approx. 180 - 200°C directly over the coals for approx. 2 minutes on all sides until the prawns are nice and translucent in the middle.
Serve the rolls on the sweet potato puree, decorate with strips of pea pods and drizzle with the caviar yogurt.
Enjoy your meal!
