Roasted zander on parsnip purée with dill-hollandaise sauce

Name: Roasted zander on parsnip purée with dill-hollandaise sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 400 g Potatoes; 600 g Parsnips; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 1 small stick of leek (leek); 200 g cherry tomatoes; 1 bunch of dill; 180 g + 2 tablespoons butter; 3 fresh egg yolks (Gr. L); 4 TABLESPOONS White wine; 175-200 ml Milk; 1⁄2 Organic Lemon; 4 Pike-perch fillets with skin (à approx. 125 g); 2 TABLESPOONS Oil

AUTHOR
Kelley Price

DIFFICULTY
not easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

400 g Potatoes
600 g Parsnips
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
1 small stick of leek (leek)
200 g cherry tomatoes
1 bunch of dill
180 g + 2 tablespoons butter
3 fresh egg yolks (Gr. L)
4 TABLESPOONS White wine
175-200 ml Milk
1⁄2 Organic Lemon
4 Pike-perch fillets with skin (à approx. 125 g)
2 TABLESPOONS Oil

Directions

1
For the puree, peel, wash and chop the potatoes and parsnips. Cook in salted water for about 20 minutes.
2
Clean and wash the leek and cut into fine rings. Wash and halve the tomatoes. Wash dill, shake dry and cut finely.
3
For the sauce, melt 180 g butter and remove the pot from the heat. Mix the egg yolks in a metal bowl with wine, 1 pinch each of salt and sugar. Whisk in a hot water bath (60-70 °C) with a whisk for 5-8 minutes until creamy.
4
Take the bowl out of the water bath. Stir the liquid butter first drop by drop, then in a thin stream into the egg yolk cream until a creamy sauce is formed. Add the dill. Season to taste with salt and pepper and keep warm in a bain-marie.
5
Drain the potatoes and parsnips. Press both through the potato press. Stir in milk and 2 tablespoons of butter. Season with salt and keep warm.
6
Rinse lemon hot, grate dry and cut into 4 slices. Rinse fish fillets cold, dab dry. Heat oil in a large pan. Fry fish on the skin side for approx. 3 minutes. Turn carefully, fry for about 2 minutes more.
7
Add lemon slices and fry them. Season fish with salt and pepper. Take it out and keep it warm for a short time. Swivel leek and tomatoes in the frying fat for 2-4 minutes. Serve with zander, mashed potatoes and hollandaise sauce.