Spring vegetables with roasted zander

Name: Spring vegetables with roasted zander
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g white asparagus; 600 g small, new potatoes; 300 g Finger carrots; 1 collar Spring onions; 2 young garlic cloves; 1/2 bunch Parsley; 4 Stem(s) Dill; 250 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Shallots; 8 Peppercorns; 40 ml White wine vinegar; 3 Egg yolk (size M); 4 TABLESPOONS Lemon juice; 600 g pike-perch fillet; with skin; 2 TABLESPOONS Flour; 2 TABLESPOONS Oil; 7-10 Tbsp Lemon slices; 1 Roasting hose

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g white asparagus
600 g small, new potatoes
300 g Finger carrots
1 collar Spring onions
2 young garlic cloves
1/2 bunch Parsley
4 Stem(s) Dill
250 g soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Shallots
8 Peppercorns
40 ml White wine vinegar
3 Egg yolk (size M)
4 TABLESPOONS Lemon juice
600 g pike-perch fillet; with skin
2 TABLESPOONS Flour
2 TABLESPOONS Oil
7-10 Tbsp Lemon slices
1 Roasting hose

Directions

1
Wash and peel the asparagus and cut off the woody ends. Wash potatoes thoroughly and cut in half. Clean the carrots, leaving some green, peel and wash. Clean, wash and cut spring onions into large pieces. Peel and roughly chop the garlic. Wash the herbs, shake dry. Pluck off leaves or flags and chop finely, except for some dill for garnishing. Knead herbs with 50 g soft butter, season with salt and pepper
2
Tie one end of the oven hose tightly. Put potatoes, vegetables and herb butter in flakes in the oven bag and pour in 4 tablespoons of water. Close the roasting hose tightly. Cut a small cross-cut (1 cm x 1 cm) into the top of the tube. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 30 minutes
3
Peel and finely dice the shallots. Lightly crush the peppercorns in a mortar. Bring 100 ml water, vinegar, shallots and pepper to the boil in a small pot. Let it simmer until about 1/3 of the liquid has evaporated. Pour through a sieve and let cool down briefly
4
Put 200 g of butter in a small pot and melt at low heat until it separates into three layers. (An upper thin foam layer of protein residues, the middle thick yellow butterfat and the whey which settled at the bottom). After this process, skim the foam formed at the top with a spoon and pour the concentrated butter slowly into a bowl, leaving the milky sediment in the pot
5
Mix the egg yolks with the cooled reduction, whisk on a moderately hot water bath until a thick, creamy foam is formed. Stir the clarified butter first drop by drop, then pour it in a thin stream into the egg yolk cream until a thick creamy sauce is formed. Stir lemon juice into the sauce. Season the sauce to taste with salt and keep warm in a warm water bath (approx. 50 °C)
6
Wash the fish and dab dry. Season with salt and pepper and turn in flour, tap off. Heat oil in a pan. Fry pike-perch for 2-3 minutes on each side. Remove vegetables from the frying tube. Arrange on plates with the fish and sauce. Garnish with remaining dill and lemon slices