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🍽️ Pan-fried Zander on Caramelized Carrot Salad with Dill Yogurt

428 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp heavy cream (at least 30% fat content)
• 175 g plain yogurt
• 1 tbsp fresh chopped dill
• salt
• pepper (from the mill)
• 1 dash lemon juice
• 1 shallot
• 1 garlic clove
• 1 cm fresh ginger
• 550 g carrots
• 1 tbsp butter
• 1 tbsp powdered sugar
• 220 ml vegetable broth
• 1 cinnamon stick
• 0.5 vanilla pod (pulp)
• 2 cloves
• 3 cardamom pods
• 1 star anise
• 600 g zander fillet (kitchen-ready, with skin)
• lemon juice (for drizzling)
• 4 tbsp olive oil
• 0.5 untreated lemon (juice)
• 0.5 tsp cornstarch
• 1 tbsp fresh cut parsley (in strips)
• 0.5 tsp chili flakes
• sea salt
• 0.5 untreated orange
• 2 tbsp peeled pistachios

Instructions

1. 1. Mix the cream with the yogurt and the finely chopped dill in a bowl.
2. 2. Season the yogurt mixture with salt, pepper, and a splash of lemon juice.
3. 3. Peel the shallot, the garlic, and the piece of ginger.
4. 4. Finely chop the shallot, garlic, and ginger.
5. 5. Peel the carrots.
6. 6. Slice the carrots diagonally into thin slices or shred them thinly.
7. 7. Melt the butter in a pan.
8. 8. Sauté the chopped shallot, garlic, and ginger in the butter.
9. 9. Add the carrots to the pan and sauté them briefly.
10. 10. Dust the carrots with powdered sugar.
11. 11. Caramelize the carrots slightly.
12. 12. Deglaze the pan with the broth.
13. 13. Add the spices to the pan.
14. 14. Salt and pepper the carrots.
15. 15. Simmer the carrots over medium heat for about 10 minutes.
16. 16. Rinse the fish under running water.
17. 17. Pat the fish dry with a kitchen towel.
18. 18. Divide the fish into 4 equal pieces.
19. 19. Drizzle the fish pieces with a little lemon juice.
20. 20. Salt and pepper the fish pieces.
21. 21. Heat 2 tablespoons of oil in a hot pan.
22. 22. Fry the fish pieces on the skin side until golden brown.
23. 23. Turn the fish pieces.
24. 24. Remove the pan from the heat.
25. 25. Let the fish steam in the residual heat until translucent.
26. 26. Strain the carrots and the broth through a sieve.
27. 27. Remove the spices from the broth.
28. 28. Catch the clear broth in a pot.
29. 29. Reheat the broth in the pot.
30. 30. Mix the cornstarch with lemon juice.
31. 31. Thicken the broth with the mixed cornstarch.
32. 32. Remove the pot with the broth from the heat.
33. 33. Let the broth cool down.
34. 34. Stir the remaining oil into the cooled broth.
35. 35. Season the broth with the remaining ingredients.

Nutrition per serving

• kcal: 428
• Protein: 35 g · Fett/Fat: 23 g · Carbs: 20 g