Zander fillet with mustard foam and filo basket

Name: Zander fillet with mustard foam and filo basket
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 150 g Carrots; 1 collar Spring onions; 2 Tomatoes; 6 TABLESPOONS Oil; 200 g Beluga lenses; 100 g Potatoes; 2 Shallots; 1 glass (400 ml) Fish stock; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pike-perch fillets ; with skin (à approx. 175 g); 2 TABLESPOONS Flour; 2-3 TABLESPOONS Balsamic Vinegar; 2 TABLESPOONS Pommery mustard; 200 g Whipped cream; 7-10 Tbsp Chervil; 7-10 Tbsp Oil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
150 g Carrots
1 collar Spring onions
2 Tomatoes
6 TABLESPOONS Oil
200 g Beluga lenses
100 g Potatoes
2 Shallots
1 glass (400 ml) Fish stock
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pike-perch fillets ; with skin (à approx. 175 g)
2 TABLESPOONS Flour
2-3 TABLESPOONS Balsamic Vinegar
2 TABLESPOONS Pommery mustard
200 g Whipped cream
7-10 Tbsp Chervil
7-10 Tbsp Oil

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Spread out a damp cloth and place a dry one on top. Place 4 dough sheets on top and cut into 4 rectangles each. Repack the remaining dough sheets well and use them for other purposes. Brush dough pieces with oil. Brush 4 depressions of a muffin tin (12 depressions) with oil. Spread 4 dough rectangles in each of the troughs and press them down a little. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes. Let them cool down
2
Peel carrots and dice them very finely. Clean and wash spring onions and cut into fine rings. Wash, clean, seed and finely dice the tomatoes. Heat 1 tablespoon of oil in a pot. Sauté carrots in it. Add lentils and steam briefly. Deglaze with 400 ml water, cover and cook until soft for about 25 minutes. Wash, peel and finely dice the potatoes
3
Peel and finely dice the shallots. In a small pot, bring shallots and stock to the boil. Season with 1 pinch of sugar, salt and pepper. Let it simmer down to about half of it. Wash the fish, dab dry, cut the skin side several times. Cut each fillet in half, season with salt, turn in flour and tap off excess flour. Heat 3 tablespoons of oil in a coated frying pan. Fry the fillets for 2-3 minutes on each side
4
Mix the tomatoes and spring onions into the lentils shortly before the end of the cooking time. Season with salt, pepper, 1 pinch of sugar and vinegar. Add the mustard and cream to the fish stock, mix with a blender until frothy. Season to taste with salt and pepper. Heat 2 tablespoons of oil, fry the potato cubes in it until crispy, season with salt. Place the filo pastry baskets on plates, fill with lentil vegetables. Arrange fish, sauce and potato cubes on the plates. Garnish with chervil, serve immediately