Zander with basil butter on vegetables

Name: Zander with basil butter on vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Potatoes; 250 g Carrots; 400 g Courgette; 2 Tomatoes; 1 collar Spring onions; 4 TABLESPOONS Oil (e.g. olive oil); 1/2 TEASPOON Vegetable broth; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, white pepper; 750 g Pike-perch fillet; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; 2 tablespoons (40 g) Butter; 1 potty Basil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Potatoes
250 g Carrots
400 g Courgette
2 Tomatoes
1 collar Spring onions
4 TABLESPOONS Oil (e.g. olive oil)
1/2 TEASPOON Vegetable broth
3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, white pepper
750 g Pike-perch fillet
2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
2 tablespoons (40 g) Butter
1 potty Basil

Directions

1
Peel or clean and wash the vegetables. Chop the onions, dice the rest finely
2
Fry the potatoes, carrots and courgettes in 2 tbsp. hot oil. Add approx. 1/8 l water, bring to the boil. Stir in stock and simmer for 2-3 minutes. Steam tomatoes and onions for 1-2 minutes. Cool down a bit. Add 2 tablespoons oil and vinegar, season
3
Wash the fish, dab dry and cut into about 8 pieces. Sprinkle with lemon juice and let it steep a little. Season, turn in flour and tap off a little
4
Heat butter and fry fish for 3-5 minutes on each side. Wash and finely chop the basil and briefly sauté in the butter. Serve everything. Served with: baguette
5
Drink: cool white wine