Zander fillet with fried cabbage
Ingredients for Zander fillet with fried cabbage
Amount | Ingredient |
---|---|
600 grams | Zander fillet |
1 pc | Lemon |
White wine | |
Salt, white pepper | |
4 tbsp | Flour |
2 tbsp | Cooking oil |
4 pcs | Cabbage, small |
2 tbsp | Butter |
100 ml | Cream |
100 ml | White wine |
1 tbsp | Butter, ice cold |
Roasted potatoes (recipe archive) | |
Zander fillet with fried cabbage Directions
First, cook the potatoes, they take the longest. Recipe Archive: Main Dishes / Potatoes / Basic Recipes
Marinate Zander fillet with lemon juice and white wine, salt and pepper and dredge in flour. Fry gently over medium heat until golden brown.
At the same time in a separate pan, fry the cabbage. To halve the washed and drained cabbage heads and cut out the stalk. Fry in butter, lemon juice and season with salt, turn off heat and cover with a lid. After two minutes, taking carbon out of the pan and keep warm.
Pour wine and cream to the carbon stock, bring to a boil and mix in a blender with ice cold butter. Season to taste again.
Serve on warmed plates, with the carbon frothy sauce poured over it. Finally, the fried potatoes served separately or hang up.