Zander with potatoes and lemon sour cream

Name: Zander with potatoes and lemon sour cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 White cabbage; 7-10 Tbsp salt, sugar, pepper; 2 Oranges; 1 Organic Orange); 2 TABLESPOONS light balsamic vinegar; 2 TABLESPOONS oil + something to fry; 200 g floury potatoes; 4 Pike-perch fillets (approx. 130 g each; with skin); 50 g Flour; 150 g Schmand; 1 Organic Lemon

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

Even a white cabbage can do honour to a fine pike-perch - provided it is kneaded a little and appears accompanied by fresh oranges. Thanks to lemon rubbing even sour cream becomes a highlight. Very simple, very good!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 White cabbage
7-10 Tbsp salt, sugar, pepper
2 Oranges
1 Organic Orange)
2 TABLESPOONS light balsamic vinegar
2 TABLESPOONS oil + something to fry
200 g floury potatoes
4 Pike-perch fillets (approx. 130 g each; with skin)
50 g Flour
150 g Schmand
1 Organic Lemon

Directions

1
For the salad, remove the outer leaves from the cabbage, halve the cabbage and remove the hard stalk. Cut quarters into fine strips and knead with 1 tsp. salt and sugar each until the cabbage is soft. Leave to stand for about 5 minutes. Wash the organic orange, dry it and rub the skin off. Squeeze the fruit. Peel another orange so thickly that the white skin is removed. Remove the fillets between the parting skins. Squeeze cabbage, marinate with orange juice, peel, vinegar and 2 tablespoons of oil. Season with pepper and fold in orange fillets.
2
For the zander, peel and wash the potatoes and cut or slice them into wafer-thin slices. Wash the fish fillets and dab them dry. Dust the skin side of each fillet with flour and cover with the potato slices in flakes. Fry the fillets in a pan with little oil at medium heat until crispy. Season with salt and pepper, turn and fry briefly on the other side again.
3
Mix sour cream, lemon peel, salt and pepper. Arrange salad, pike-perch and sour cream.