Wash the tomatoes and cut out the stalk. Cut the tomatoes crosswise, pour boiling water over them and let them stand for about 1 minute. Rinse tomatoes under cold water. Peel skin, quarter tomatoes and remove seeds. Peel garlic and chop finely. Wash the thyme, shake dry and pluck the leaves. Heat 1 tablespoon of olive oil in an ovenproof pan. Sauté the tomatoes, garlic and thyme for about 1 minute. Season with salt and pepper and set aside
Clean, wash and dice the zucchini. Clean, wash and cut spring onions into rings. Peel and finely dice the shallot. Wash basil, shake dry and cut into strips, except for a little bit for garnishing
Lightly toast sesame, 10 g butter and curry in a saucepan while stirring. Deglaze with white wine and stock. Add spring onions and stew for 1-2 minutes. Season to taste with salt and pepper and put aside. Heat 1 tbsp. olive oil in a pan, stir-fry shallots and courgettes for 1-2 minutes. Add basil, season with salt and pepper. Also set aside
Wash and peel the potatoes, cut them into pieces and cook in boiling salted water for 15-20 minutes. Wash, peel and finely dice the cucumber. Heat 15 g butter in a small pot and steam the cucumber for 4-5 minutes. Season with salt and pepper and put aside. Wash parsley, shake dry and chop. Braise the tomatoes in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes
Wash the fish, dab dry and cut into 12 longish slices/strips (approx. 50 g each). Whisk eggs, some salt and pepper in a deep plate. Put flour and panko flour into 2 more deep plates. Turn the fish strips first in flour, then in egg and finally in panko flour. Heat two portions of clarified butter in a large frying pan and fry the fish fingers until crispy. Drain on kitchen paper and keep warm
Drain the potatoes, leaving 50-100 ml cooking water in the pot and mash the potatoes. Stir cucumber cubes, coarse and fine mustard and parsley into the potatoes. Season to taste with salt
Briefly warm the courgette and leek vegetables. Place a small heap of mashed potatoes, leek and courgette vegetables on 4 plates. Arrange 1 fish stick on each plate. Cover the fish fingers with the tomato pieces on the courgette. Garnish with basil