← All recipes

🍽️ Zander on Two-Color Mash (Potato and Parsley)

402 kcal · 30 min · 4 servings

Ingredients

• 600 g mealy-cooking potatoes
• salt
• 200 ml milk
• 3 tbsp butter
• 1 shallot
• 1 handful parsley
• nutmeg (freshly grated)
• 4 zander fillets (approx. 140 g each)
• 2 tbsp olive oil
• 1 clove garlic
• 3 sprigs thyme

Instructions

1. 1. Peel the potatoes.
2. 2. Place them in salted water and cook for about 30 minutes until tender.
3. 3. Remove the potatoes from the water.
4. 4. Press them through a potato ricer.
5. 5. Stir the hot potatoes with warm milk and 2 to 3 tablespoons of butter until smooth.
6. 6. Set aside half of the mash.
7. 7. Peel the shallot.
8. 8. Dice the shallot finely.
9. 9. Rinse the parsley under running water.
10. 10. Shake the parsley dry.
11. 11. Chop the parsley finely.
12. 12. Melt the remaining butter in a pan.
13. 13. Sauté the shallot cubes until translucent.
14. 14. Remove the shallots from the heat.
15. 15. Mix the shallots with the chopped parsley.
16. 16. Stir this mixture into the remaining half of the potato mash.
17. 17. Season both halves of the mash with salt and nutmeg.
18. 18. Rinse the zander under running water.
19. 19. Pat the fish dry with a kitchen towel.
20. 20. Salt and pepper the zander.
21. 21. Heat oil in a non-stick pan.
22. 22. Place the zander in the hot pan skin-side down.
23. 23. Press a clove of garlic into the pan.
24. 24. Add a few sprigs of thyme to the pan.
25. 25. Fry the fish over medium heat for 3 to 4 minutes until golden brown.
26. 26. Turn the zander over.
27. 27. Cook the other side for another 1 to 2 minutes until done.
28. 28. Place the two mashes onto the plates.
29. 29. Optionally use a cookie cutter ring for a neat shape.
30. 30. Place the cooked zander on top of the mash.
31. 31. Serve the dish with beetroot vegetables if desired.

Nutrition per serving

• kcal: 402
• Protein: 34 g · Fett/Fat: 17 g · Carbs: 27 g