Red Snapper with Red Mojo

The fish with its firm meat is particularly popular in America.

It is served with mashed potatoes, fried chorizo and mojo, a sauce made from red vegetables. For the mojo, rinse the melanzani, cut the skin slightly lengthwise and cook the melanzani in a heated oven at 180 degrees (gas 2-3, convection oven 40 min at 170 degrees) on the 2nd rack from the bottom for 45 min. Remove, cut in half lengthwise and scoop out the flesh with a spoon.

Clean peppers, cut into quarters and remove seeds. Place skin side up on a baking sheet and grill under a heated oven broiler for 8-10 min until skin blisters black. Remove and steam in a freezer bag for 5 min. Skin peppers, dry with paper towels and cut into coarse pieces. Rinse tomatoes and remove wedge-shaped stem. Cut tomatoes into quarters, remove seeds and chop coarsely. Roast almond kernels and cumin in a frying pan without fat until golden brown. Chop garlic finely. Rinse mint, pluck leaves and chop coarsely. Blend tomatoes, melanzane, bell bell pepper, garlic, almond kernels, cumin and mint in a hand blender, season with salt, bell pepper, 1 pinch of sugar and lime juice.

For the puree, rinse the potatoes and cook them with their skin in salted water for 25-30 minutes. Meanwhile, chop the garlic and cook with salt, butter, milk and nutmeg in a saucepan once to

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