Peppy zander under roasted onion crust

Name: Peppy zander under roasted onion crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Stem/s Thyme; 1 Bread roll (from the previous day); 50 g Roasted onions; 50 g Butter; 2 TABLESPOONS Butter; 7-10 Tbsp salt, pepper, nutmeg; 2 Kohlrabi; 300 g frozen peas; 600 g Pike-perch fillet (without skin); 2 TABLESPOONS Oil; 8 TSP hot mustard (e.g. Dijon mustard); 1 TABLESPOON Flour; 200 ml Milk; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

Oh, là, là! Thanks to its blanket of Dijon mustard and crispy onions, this delicate fish makes us blush. Mitigating circumstances provide creamy béchamel sauce and tender seasonal vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Stem/s Thyme
1 Bread roll (from the previous day)
50 g Roasted onions
50 g Butter
2 TABLESPOONS Butter
7-10 Tbsp salt, pepper, nutmeg
2 Kohlrabi
300 g frozen peas
600 g Pike-perch fillet (without skin)
2 TABLESPOONS Oil
8 TSP hot mustard (e.g. Dijon mustard)
1 TABLESPOON Flour
200 ml Milk
baking paper

Directions

1
For the crust, wash the thyme, shake dry and remove the leaves. Coarsely grate the rolls. Mix with thyme and fried onions. Melt 50 g butter in a pan. Fry the breadcrumb mixture in it until golden brown. Season with salt and pepper and take out.
2
For the vegetables, separate the tender inner leaves from the kohlrabi and set aside. Peel, wash and cut the kohlrabi into sticks. Cook in 1⁄8 l boiling salt water for about 10 minutes. Add the frozen peas after about 7 minutes cooking time and cook them. Drain the vegetables and collect the cooking water.
3
For the fish, wash the fillet, dab dry and cut into 8 portion pieces. Season with salt. Heat oil in a pan. Fry the fillets for about 1 minute on each side. Put them on a baking tray, spread with mustard and spread the crumb mixture evenly on top. Bake under the hot oven grill for 5-8 minutes.
4
For the sauce, heat 2 tablespoons of butter in a saucepan. Sweat flour in it while stirring. Deglaze with milk and vegetable boiling water, bring to the boil while stirring and simmer for about 5 minutes. Season with salt, pepper and nutmeg. Cut kohlrabi leaves into strips. Heat the leaves and vegetables in the sauce again. Serve fish with the vegetables. Mashed potatoes taste good with it.