Crispy zander on lettuce puree

Name: Crispy zander on lettuce puree
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 30 g + 100 g soft butter; 1 Shallot; 1 Garlic clove; 2-3 stem(s) Parsley; 1-2 stem(s) Chervil; 1⁄2 Bed of garden cress; 7-10 Tbsp salt, pepper; 7-10 Tbsp Lemon juice; 1 Lettuce; 75 ml Fish stock (e.g. from glass); 4 Pike-perch fillets with skin (à approx. 125 g); 2-3 TABLESPOONS Flour; 2-3 TABLESPOONS Olive oil; 4 Nasturtium flowers; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

30 g + 100 g soft butter
1 Shallot
1 Garlic clove
2-3 stem(s) Parsley
1-2 stem(s) Chervil
1⁄2 Bed of garden cress
7-10 Tbsp salt, pepper
7-10 Tbsp Lemon juice
1 Lettuce
75 ml Fish stock (e.g. from glass)
4 Pike-perch fillets with skin (à approx. 125 g)
2-3 TABLESPOONS Flour
2-3 TABLESPOONS Olive oil
4 Nasturtium flowers
7-10 Tbsp Cling film

Directions

1
For the brown butter, melt 30 g butter in a small pot until it becomes light brown and gives off a nutty aroma. Remove from the heat and let it cool down. Let the nut butter - as it is now called - cool down in the refrigerator.
2
For the herb butter, peel the shallot and garlic and dice finely. Wash parsley and chervil, dab dry, remove leaves and chop finely. Cut half the cress from the bed. Knead 100 g butter, shallot, garlic, cress and herbs well.
3
Season with salt, pepper and 1 dash of lemon juice. Form herb butter in foil into a roll and chill.
4
Clean and wash the salad for the puree. Put 4 beautiful leaves aside. Blanch remaining leaves in boiling water for 1-2 minutes. Lift out and rinse in ice water. Lift out the leaves again, squeeze them well and cut them into small pieces.
5
Finely puree with fish stock. Season to taste with salt, pepper and lemon juice.
6
Rinse fish, pat dry. Season with salt and pepper. Cut the skin side several times. Turn fish in flour and tap off excess flour. Heat oil in a pan. Fry the fish fillets for 4-5 minutes, depending on their thickness, only on the skin side.
7
Turn the fish and continue to fry on the meat side for about 1 minute. Season with salt and pepper.
8
Heat the salad puree in a small pot. Stir in nut butter in portions with a hand blender. Season to taste again with salt, pepper and lemon juice and spread immediately on plates. Arrange 1 salad leaf and 1 fish fillet on each plate.
9
Cut the herb butter into slices and place on the fillet. Garnish with remaining garden cress and possibly nasturtium blossoms.