Filet of zander in vegetable cream
easy
60 mins
60 mins
Ingredients
- 1 kg Pike-perch fillet (order from fishmonger)
- 7-10 Tbsp Salt
- 7-10 Tbsp Lemon juice
- 350 g Carrots
- 2 (approx. 350 g) Kohlrabi
- 1 small stick of leek (leek)
- 1 cauliflower
- 50 g Butter
- 1/8 l White wine
- 1/2 bunch Dill and parsley
- 100 g Whipped cream
- 150 g Deep-sea crab meat
- 7-10 Tbsp Worcester sauce
- 7-10 Tbsp Pepper
- 7-10 Tbsp Dill, parsley and lemon slices
Directions
- 1
Wash and salt the fish and sprinkle with lemon juice. Clean and wash the carrots, kohlrabi and leek. Cut carrots and kohlrabi into sticks, leek into fine strips. Clean and wash the cauliflower and cut it into small florets.
- 2
Melt the butter in a large pan. Swivel the vegetables in it. Deglaze with white wine, bring to the boil briefly. Place the fish on top and let it simmer for about 20 minutes in the closed pan. Take the fish out and keep it warm.
- 3
In the meantime, wash the herbs, dab dry and chop finely, except for a little to garnish. Add cream, crabs and herbs to the stock and season with lemon juice, Worcester sauce, salt and pepper. Let the creamed vegetables boil through a little longer.
- 4
For the beans, cook frozen beans in boiling salted water for about 4 minutes. Pour off, rinse with cold water and drain. Peel 1 onion, chop finely and wrap each date with a slice of bacon. Halve remaining slices of bacon and wrap plums and olives around them. Heat olive oil in a large pan and fry over medium heat for 3-4 minutes, turning if necessary in two portions. Arrange on a plate, garnished with marjoram if desired
Nutrition Facts
490 kcal
10 g
21 g
60 g
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