Zander with mango-passion fruit dressing

Name: Zander with mango-passion fruit dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small ripe mango (about 400 g); 2 TABLESPOONS Lemon juice; 1 ripe passion fruit,; 7-10 Tbsp salt, pepper; 1 (approx. 350 g) Cucumber; 300 g Whole milk yoghurt; 150 g Greek yoghurt (10 % fat); 750 g Pike-perch fillet (without skin); 1 TEASPOON Oil; 1⁄2 Bed of green and red shiso cress

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small ripe mango (about 400 g)
2 TABLESPOONS Lemon juice
1 ripe passion fruit,
7-10 Tbsp salt, pepper
1 (approx. 350 g) Cucumber
300 g Whole milk yoghurt
150 g Greek yoghurt (10 % fat)
750 g Pike-perch fillet (without skin)
1 TEASPOON Oil
1⁄2 Bed of green and red shiso cress

Directions

1
Peel the mango, cut the flesh off the stone. Puree mango and lemon juice. Cut passion fruit in half, scrape out the flesh and stir in. Season to taste with salt and pepper.
2
Wash the cucumber, halve lengthwise, remove seeds and grate coarsely. Mix half with yoghurt. Season to taste with salt and pepper. Season the rest of the cucumber with a little salt. Put aside.
3
Rinse fish, pat dry and cut into pieces. Fry in hot oil for 2-3 minutes on each side. Season with salt and pepper. Arrange on the yoghurt. Cut cress from the bed and sprinkle with the rest of the cucumber.
4
Drizzle with dressing.