Jerusalem artichoke vegetables with zander fillet

Name: Jerusalem artichoke vegetables with zander fillet
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Jerusalem artichoke; 7-10 Tbsp Salt; 2 Federation Spring onions; 600 g Pike-perch fillet with skin; 4 Stem(s) Coriander; 4 Stem(s) Mint; 1 red chilli pepper; 7-10 Tbsp Juice of 1 lime; 4 TABLESPOONS Teriyaki sauce; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour; 3 TABLESPOONS Sunflower oil; 1 TABLESPOON Sugar; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Jerusalem artichoke
7-10 Tbsp Salt
2 Federation Spring onions
600 g Pike-perch fillet with skin
4 Stem(s) Coriander
4 Stem(s) Mint
1 red chilli pepper
7-10 Tbsp Juice of 1 lime
4 TABLESPOONS Teriyaki sauce
7-10 Tbsp Pepper
2 TABLESPOONS Flour
3 TABLESPOONS Sunflower oil
1 TABLESPOON Sugar
2 TABLESPOONS Balsamic vinegar

Directions

1
Peel and wash the Jerusalem Artichoke, cut into large pieces and cook in boiling salted water for about 20 minutes. Clean, wash and cut the spring onions into three. Wash fish, dab dry and cut into equal slices.
2
Wash the coriander and mint, shake dry and chop finely except for something to garnish. Wash the chilli and chop finely. Mix coriander, mint, chili, lime juice and teriyaki sauce, season with salt and pepper.
3
Turn the fish fillets in flour. Heat 2 tablespoons of oil in a frying pan, first fry the fish on the skin side for approx. 3 minutes until crispy, then turn once and fry over a low heat for another approx. 3 minutes. Coat the skin side with the marinade.
4
Drain the Jerusalem artichoke and let it drain. Heat 1 tablespoon of oil in a large pan, fry the Jerusalem Artichoke and spring onions in it, sprinkle with sugar, deglaze with vinegar and season with salt and pepper.
5
Arrange Jerusalem artichoke, spring onions and fish filet on plates, garnish with the remaining herbs.