Fried zander with bacon bean salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean, wash and chop the beans. Pour into boiling salted water, bring to the boil and cook over medium heat for 15-18 minutes, drain, rinse and drain well. Peel and chop the onion. Wash the thyme, shake dry and pluck the leaves from the stems. Drain the bacon in a pan without fat, remove and put aside. Coarsely crumble half of the bacon.

2. 2

   Halve the remaining slices of bacon. Deglaze frying fat with vinegar, season with salt, pepper and sugar. Fold in 2 tablespoons of oil. Remove from the pan and mix with the beans. Mix in crumbled bacon. Let the salad soak through. Peel red onions, cut 1/2 onion into 4 slices, finely dice remaining red onions. Heat 1 tablespoon of oil in a small saucepan, fry the onion slices and cubes until transparent, remove from the saucepan and set aside. Wash the fish, dab dry and sprinkle with lemon juice. Mix flour, salt and pepper. Turn the fish in the flour, tap lightly.

3. 3

   Peel red onions, cut 1/2 onion into 4 slices, finely dice remaining red onions. Heat 1 tablespoon of oil in a small saucepan, fry the onion slices and cubes until transparent, remove from the saucepan and set aside. Wash the fish, dab dry and sprinkle with lemon juice. Mix flour, salt and pepper. Turn the fish in the flour, tap lightly. Heat 2 tablespoons of oil in a frying pan, place the fish with the skin side in the hot fat and immediately weight down with a pot (important so that the fish does not bend). Fry on medium heat for about 3 minutes on each side. Meanwhile, bring 375 ml water and salt to the boil in a saucepan, remove from the heat, add milk and stir in the puree flakes briefly. Stir in red onion cubes briefly. Arrange fish, bean salad and mashed potatoes on a plate. Garnish with bacon slices, onion slices, thyme and lemon slices

4. 4

   Heat 2 tablespoons of oil in a frying pan, place the fish with the skin side in the hot fat and immediately weight down with a pot (important so that the fish does not bend). Fry on medium heat for about 3 minutes on each side. Meanwhile, bring 375 ml water and salt to the boil in a saucepan, remove from the heat, add milk and stir in the puree flakes briefly. Stir in red onion cubes briefly. Arrange fish, bean salad and mashed potatoes on a plate. Garnish with bacon slices, onion slices, thyme and lemon slices

Nutrition Facts

KCAL
450 kcal

CARBS
36 g

FATS
19 g

PROTEINS
34 g