Zander Potsdam style

Name: Zander Potsdam style
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.5 kg white asparagus; 6 Stem(s) parsley, 1 lemon; 7-10 Tbsp salt, sugar, pepper; 750 g Pike-perch fillet (with skin); 2 TABLESPOONS Flour; 80 g Butter; 2 TABLESPOONS small capers (glass); 7-10 Tbsp Organic lemon z. Garnish

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.5 kg white asparagus
6 Stem(s) parsley, 1 lemon
7-10 Tbsp salt, sugar, pepper
750 g Pike-perch fillet (with skin)
2 TABLESPOONS Flour
80 g Butter
2 TABLESPOONS small capers (glass)
7-10 Tbsp Organic lemon z. Garnish

Directions

1
Wash and peel the asparagus and cut off the woody ends. Wash and chop the parsley. Peel the lemon so that the white skin is completely removed. Cut out the fillets between the parting skins. Squeeze the parting skins, collect the juice
2
Cook the asparagus in boiling salted water covered with a little sugar for 15-20 minutes
3
Wash the fish fillet, dab dry and cut into 4 pieces. Slightly cut the skin side several times. Season fish and turn in flour. Tap off excess flour
4
Fry the fish in 2 tablespoons of hot butter, first on the skin side, then on the meat side, for 2-3 minutes each. Take out and keep warm
5
Melt the rest of the butter in hot frying fat. Add lemon fillets with juice, capers and parsley. Remove from the heat. Drain the asparagus. Serve with fish and caper butter. Garnish with lemon. Serve with new potatoes
6
Drink: white wine, e.g. Müller-Thurgau vom Werderaner Wachtelberg (near Potsdam)