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🍽️ Crispy Zander with Tangy Beetroot Salad

380 kcal · 30 min · 4 servings

Ingredients

• 1 fresh watercress
• 4 pieces zander fillet (approx. 160 g each, ready for cooking)
• flour (for frying)
• oil (for frying)
• 4 smaller red beets
• 2 tbsp white wine vinegar
• 1 tsp cumin (whole)
• 1 bay leaf
• 100 g sour cream
• 1 tbsp freshly grated horseradish
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the beetroot under running water.
2. 2. Place the beetroot in a pot and cover them completely with water.
3. 3. Season the water with a pinch of salt, cumin, a bay leaf, and a splash of white wine vinegar.
4. 4. Cook the beetroot over medium heat for about 50 minutes until tender (time may vary depending on size).
5. 5. Drain the cooking water and let the beetroot cool down completely.
6. 6. Peel the cooled beetroot and cut them into thin strips.
7. 7. Mix the beetroot strips in a bowl with sour cream, some vinegar, salt, freshly grated horseradish, and pepper.
8. 8. Finally, adjust the seasoning of the salad to be sharp and tangy.
9. 9. Thoroughly wash the watercress and shake it dry.
10. 10. Remove any wilted or unattractive leaves from the watercress.
11. 11. Rinse the zander under cold water and pat it dry with kitchen paper.
12. 12. Season both sides of the fish with salt and pepper.
13. 13. Lightly dust the skin side of the fish with flour.
14. 14. Heat some oil in a non-stick frying pan.
15. 15. Fry the zander first with the skin side down until crispy.
16. 16. Turn the fish over and finish cooking the other side.
17. 17. Plate the cooked zander on pre-warmed plates.
18. 18. Serve with the beetroot salad on the side.
19. 19. Garnish the dish with the fresh watercress.
20. 20. Serve the zander immediately while hot.

Nutrition per serving

• kcal: 380
• Protein: 38 g · Fett/Fat: 18 g · Carbs: 12 g