Fried zander on herb puree

Name: Fried zander on herb puree
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes, mainly floury; 7-10 Tbsp Salt; 600 g Pike-perch fillet; 4 TABLESPOONS Lemon juice; 800 g Scarlet carrots; 7-10 Tbsp fresh mixed herbs; 40 g Butter or margarine; 7-10 Tbsp Pepper; 50 ml Wormwood; 150 ml Fish stock; 125 g Whipped cream; 50 g cold butter; 200 ml Milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Lemon

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes, mainly floury
7-10 Tbsp Salt
600 g Pike-perch fillet
4 TABLESPOONS Lemon juice
800 g Scarlet carrots
7-10 Tbsp fresh mixed herbs
40 g Butter or margarine
7-10 Tbsp Pepper
50 ml Wormwood
150 ml Fish stock
125 g Whipped cream
50 g cold butter
200 ml Milk
7-10 Tbsp grated nutmeg
7-10 Tbsp Lemon

Directions

1
Peel, wash and cut the potatoes into pieces. Cook the potatoes in little boiling salted water for about 20 minutes. In the meantime, wash the pike-perch fillets, dab them dry and cut them in half lengthwise. Cut the fillets diagonally into slices of about 50 g. Sprinkle with 3 tablespoons of lemon juice and put in a cool place. Clean and wash the carrots, leaving a little green.
2
Cover the carrots and cook in boiling salted water for 10-12 minutes. Wash the herbs, dab dry and chop except for a little bit for garnishing. Heat 20 g fat in a large pan. Dab fish slightly, season with salt and pepper and place in the hot fat. Fry for 3-4 minutes while turning. Remove fish from the pan and keep warm. Add vermouth and fish stock, pour on cream and bring to the boil. Let the stock boil down for 4-5 minutes. Season to taste with salt, pepper and 1 tablespoon lemon juice. Cut cold butter into pieces and stir into the hot sauce bit by bit. Do not let it boil any more! Put fish slices into the hot sauce.
3
Let the stock boil down for 4-5 minutes. Season to taste with salt, pepper and 1 tablespoon lemon juice. Cut cold butter into pieces and stir into the hot sauce bit by bit. Do not let it boil any more! Put fish slices into the hot sauce. Warm up the milk. Drain the potatoes, add 20 g fat and the hot milk and mash to a fine puree. Stir in chopped herbs, except for something to sprinkle, and season with salt and nutmeg. Put some herb puree in a piping bag with a large perforated spout and squirt 4 small puree tuffs onto each plate. Arrange carrots and pike-perch fillets with the sauce and sprinkle with the remaining herbs. Serve garnished with lemon and herbs. Serve the rest of the puree extra
4
Drain the potatoes, add 20 g fat and the hot milk and mash to a fine puree. Stir in chopped herbs, except for something to sprinkle, and season with salt and nutmeg. Put some herb puree in a piping bag with a large perforated spout and squirt 4 small puree tuffs onto each plate. Arrange carrots and pike-perch fillets with the sauce and sprinkle with the remaining herbs. Serve garnished with lemon and herbs. Serve the rest of the puree extra