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🍽️ Pan-fried Zander Strips on Creamy Scrambled Eggs

308 kcal · 30 min · 4 servings

Ingredients

• 2 dried tomatoes in oil
• 2 spring onions
• 8 eggs (size M)
• salt
• pepper from the mill
• 2 tbsp butter
• 1 tbsp capers
• 1 box cress
• 200 g zander fillet (with skin)
• salt
• pepper from the mill
• 1 tbsp oil
• 1 tbsp butter

Instructions

1. 1. Pat the tomatoes dry with a kitchen towel.
2. 2. Cut the tomatoes into very fine strips.
3. 3. Clean the spring onions and rinse them.
4. 4. Dice the spring onions very finely.
5. 5. Whisk the eggs in a bowl.
6. 6. Season the eggs with salt and pepper.
7. 7. Heat the butter in a non-stick pan.
8. 8. Pour the eggs into the hot pan.
9. 9. Spread the tomato strips over the eggs.
10. 10. Sprinkle the diced spring onions over it.
11. 11. Add the capers.
12. 12. Let the eggs set over medium heat.
13. 13. Stir the scrambled eggs occasionally.
14. 14. Rinse the zander under running water.
15. 15. Pat the zander dry with a kitchen towel.
16. 16. Cut the zander into strips about 2.5 centimeters wide.
17. 17. Season the flesh side of the zander strips with salt and pepper.
18. 18. Heat the oil in a second non-stick pan.
19. 19. Place the zander strips in the pan with the skin side down.
20. 20. Fry the zander strips for 2 to 3 minutes over high heat.
21. 21. Add the butter to the pan.
22. 22. Turn the zander strips.
23. 23. Fry the zander strips for another 1 to 2 minutes.
24. 24. Plate the scrambled eggs.
25. 25. Place the fried zander strips on top of the scrambled eggs.
26. 26. Trim the cress.
27. 27. Sprinkle the cress over the dish.

Nutrition per serving

• kcal: 308
• Protein: 23 g · Fett/Fat: 23 g · Carbs: 3 g