Zander with hollandaise sauce on pointed cabbage

AUTHOR
Jennie Fields
DIFFICULTY
not easy
RATING
4 1
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 150 g frozen peas
  • 1 Recipe sauce hollandaise
  • 2 Onions
  • 1 (approx. 900 g) Pointed cabbage
  • 2 TABLESPOONS Oil
  • 1 TABLESPOON Butter
  • 7-10 Tbsp salt, pepper, nutmeg
  • 1 bunch of dill
  • 4 (125 g each) pieces of zander fillet (with skin)
  • 2 TABLESPOONS Flour
  • 2 TABLESPOONS clarified butter
  • 1-2 TEASPOONS Cream horseradish (glass)
  • 7-10 Tbsp Lemon slices

Directions

  1. 1

    Let peas thaw at room temperature. For the sauce hollandaise cook a reduction and clarify the butter.

  2. 2

    Peel and finely dice the onions. Clean, wash and quarter the cabbage and cut into strips from the stalk. Heat oil and 1 tbsp. butter in a wide saucepan. Fry the onions in it until transparent. Add the cabbage and fry at low to medium heat for about 6 minutes, turning.

  3. 3

    Add the peas and continue cooking for about 2 minutes. Season with salt, pepper and nutmeg. Keep warm.

  4. 4

    Meanwhile, wash the dill, shake dry and cut finely. Rinse fish fillet, dab dry. Mix flour, 1⁄2 each TL salt and pepper in a deep plate. Turn the fish in it. Heat clarified butter in a large pan.

  5. 5

    Fry the fish for about 2 minutes on the skin side first, then turn and continue to fry for about 2 minutes. Keep warm.

  6. 6

    Finish the sauce hollandaise and season to taste with horseradish.

  7. 7

    Arrange vegetables, fish and some hollandaise sauce, sprinkle with dill. Garnish with lemon slices if you like. Serve with the rest of the sauce. Boiled potatoes taste good with it.

Nutrition Facts

KCAL
900 kcal
CARBS
18 g
FATS
73 g
PROTEINS
35 g