🍽️ Zander fillets with spicy peanut sauce and tomato-corn confit

Name: Zander fillets with spicy peanut sauce and tomato-corn confit
Total time: 30 min
Yield: 4 servings
Ingredients: 4 portions Zander fillet (approx. 150 g each); Juice (from ½ lemon); 1 Shallot; 1 Chili pepper; 5 tbsp Oil; 200 ml Fish stock (from the jar); 2 tbsp Peanut butter; Lemon juice; 1 pinch Sugar; Salt; Pepper from the mill; 750 g Tomatoes; 1 small can Corn kernels; 1 tbsp Oil; Salt; 1 pinch Cayenne pepper; 1 tsp chopped Parsley

393 kcal · 30 min · 4 servings

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Ingredients

4 portions Zander fillet (approx. 150 g each)
Juice (from ½ lemon)
1 Shallot
1 Chili pepper
5 tbsp Oil
200 ml Fish stock (from the jar)
2 tbsp Peanut butter
Lemon juice
1 pinch Sugar
Salt
Pepper from the mill
750 g Tomatoes
1 small can Corn kernels
1 tbsp Oil
Salt
1 pinch Cayenne pepper
1 tsp chopped Parsley

Instructions

1. Score the tomatoes in a cross shape.
2. Place the tomatoes in boiling water for 1 minute.
3. Shock the tomatoes in cold water.
4. Peel the skin off the tomatoes.
5. Quarter the tomatoes and remove the seeds.
6. Finely dice the tomato flesh.
7. Drain the corn.
8. Rinse the zander fillets.
9. Dry the fillets with kitchen paper.
10. Drizzle the fillets with a little lemon juice.
11. Peel the shallot.
12. Finely dice the shallot.
13. Cut the chili pepper lengthwise.
14. Remove the seeds from the chili.
15. Rinse the chili pepper.
16. Chop the chili finely.
17. Heat 1 tbsp of oil in a pan.
18. Sauté the shallot and chili in the oil.
19. Deglaze the mixture with fish stock.
20. Stir in the peanut cream.
21. Let the sauce reduce slightly until it is creamy.
22. Heat oil for the tomato-corn confit.
23. Fry the tomatoes briefly in the hot oil.
24. Add the corn.
25. Mix everything well and heat it up.
26. Season the mixture with salt and cayenne pepper.
27. Stir in the parsley.
28. Keep the tomato-corn mixture warm.
29. Dry the fish fillets again.
30. Season the fillets with salt and pepper.
31. Heat the remaining oil.
32. Fry the fillets for about 3 minutes on each side.
33. Season the sauce with lemon juice, sugar, and salt.
34. Strain the sauce through a sieve.
35. Whip the sauce with a hand blender.
36. Serve the zander with the sauce and the tomato-corn confit.

Nutrition per serving

kcal: 393
Protein: 37 g · Fett/Fat: 21 g · Carbs: 13 g