Recipe “Zander fillets with mashed potatoes and yogurt” | NDR.de – Guide

by Rainer Sass

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Ingredients for fish:


  • 4





    sandophiles






  • Salo






  • pepper






  • some flour






  • for frying: clarified butter or rapeseed oil


  • 5





    medium-sized waxy potatoes


  • 2

    the


    thyme leaves


  • 1.5

    the


    temperate mustard

Remove the skin and bones from the sandflies, season with salt, pepper and flour. Shake off the excess flour well. Peel the potatoes and cut into small pieces. Place the potatoes in a wide bowl and mix with a pinch of salt and the chopped thyme leaves. Then spread one side of each fish fillet with mustard and place it on top of the potato mixture. Press well. Brush the top of the fillet with mustard as well, then turn and press into the potato mixture. The fillets should be well covered by the potatoes on both sides.

Heat clarified butter or refined rapeseed oil in a pan and fry the fillets on both sides until crisp brown. This lasts about 5 minutes. Do not fry the fillets too much, otherwise the potatoes will become too dark and bitter.

Ingredients for the dipping:


  • 500

    G


    (preferably 1% fat content) yogurt


  • 1

    Cup


    Kreme Fraiche Cheese


  • 3

    the


    olive oil or rapeseed oil


  • 2





    organic limes






  • Salo






  • sugar






  • Black pepper


  • 4





    cocktail tomatoes

Mix the yogurt well with the crème fraîche, some olive oil, lemon juice and rind. Season with salt and a little sugar Halve the tomatoes and sauté briefly in olive oil.

server:

Spread the cold dip on plates and place the steep fish fillets on top. Sprinkle with pepper and garnish with the roasted tomatoes.

Additional Information:

  • Zander – a large freshwater prey


LA! | broadcast date | 30/09/2021


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