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🍽️ Zander with horseradish and beetroot vegetables

369 kcal · 30 min · 4 servings

Ingredients

• 600 g Zander fillet
• 600 g Beetroot
• 1 Parsnip
• 1 large Apple
• 1 Onion
• 1.5 tbsp Rapeseed oil
• 150 ml Malt beer
• Salt
• Pepper (from the mill)
• 4 tsp Sour cream (10% fat)
• Horseradish (freshly grated)
• 1 bunch Spring onions
• 2 tbsp Pumpkin seeds (roasted)

Instructions

1. 1. Peel the beetroot, the parsnip, and the apple.
2. 2. Remove the core from the apple.
3. 3. Cut all ingredients into small cubes.
4. 4. Heat 1/2 tbsp of oil in a pan.
5. 5. Sauté the vegetables and apple briefly in it.
6. 6. Deglaze the pan with some malt beer.
7. 7. Simmer the vegetables for approx. 20 minutes, stirring occasionally.
8. 8. Make sure the vegetables remain al dente.
9. 9. Add more malt beer if necessary.
10. 10. Season the vegetables with salt and pepper.
11. 11. Rinse the zander under running water.
12. 12. Pat the fish dry with a kitchen towel.
13. 13. Cut the zander into 8 pieces of roughly equal size.
14. 14. Season the fish pieces with salt and pepper.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Fry the zander on the skin side for approx. 5–6 minutes until golden brown.
17. 17. Turn the fish pieces.
18. 18. Remove the pan from the heat.
19. 19. Let the zander finish cooking in the residual heat.
20. 20. Preheat the serving plates.
21. 21. Distribute the beetroot vegetables onto the plates.
22. 22. Place the zander pieces on top of the vegetables.
23. 23. Garnish the plate with the specified ingredients.
24. 24. Serve the dish immediately.

Nutrition per serving

• kcal: 369
• Protein: 35 g · Fett/Fat: 10 g · Carbs: 33 g