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🍽️ Zander fillets in saffron butter with creamy mashed potatoes

785 kcal · 30 min · 4 servings

Ingredients

• 4 Zander fillets (thick pieces with skin, approx. 180 g each)
• 150 g butter
• 1 pinch saffron powder
• salt
• pepper
• 3 tomatoes
• 1 kg potatoes
• 250 ml milk (or cream)
• 80 g butter
• salt
• pepper
• nutmeg

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Bring a pot of salted water to a boil.
4. 4. Add the potato cubes to the boiling water.
5. 5. Cook the potatoes for about 20 minutes over medium heat.
6. 6. Drain the cooking water.
7. 7. Press the hot potatoes through a potato ricer.
8. 8. Heat the milk or cream together with 80 grams of butter in a pot.
9. 9. Stir the warm butter-milk mixture into the mashed potatoes.
10. 10. Whisk the mixture with a whisk until it becomes fluffy and creamy.
11. 11. Season the mash with salt, pepper, and a pinch of nutmeg.
12. 12. Keep the mashed potatoes warm.
13. 13. Wash the tomatoes and pat them dry.
14. 14. Blanch the tomatoes briefly in boiling water.
15. 15. Remove the skin from the tomatoes.
16. 16. Cut the tomatoes into quarters.
17. 17. Remove the seeds and chop the flesh finely.
18. 18. Season the zander fillets with salt and pepper.
19. 19. Heat some butter in a pan over low heat.
20. 20. Stir the saffron into the hot butter.
21. 21. Place the zander fillets in the pan.
22. 22. Add the chopped tomatoes.
23. 23. Cook everything covered for about 5 to 6 minutes.
24. 24. Distribute the saffron butter and tomatoes onto the plates.
25. 25. Place a portion of mashed potatoes on each plate.
26. 26. Arrange the zander fillets nicely on top of the mash.

Nutrition per serving

• kcal: 785
• Protein: 37 g · Fett/Fat: 51 g · Carbs: 44 g