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🍝 Zander fillet with black salsify vegetables, carrot dip and pasta

597 kcal · 30 min · 4 servings

Ingredients

• 2 carrots
• 10 g ginger root
• 1 pinch sugar
• 2 tbsp lemon juice
• 100 ml vegetable broth
• 250 g salsify
• 1 tbsp butter
• 100 ml dry white wine
• 300 g ribbon noodles
• salt
• 600 g zander fillet (8 pieces)
• pepper (from the mill)
• 2 tbsp flour
• 3 tbsp olive oil
• 4 sprigs thyme
• 50 g crème fraîche
• 2 tbsp freshly chopped herbs (dill and parsley)
• dill (for garnish)

Instructions

1. 1. Peel the carrots and the ginger.
2. 2. Cut the carrots and the ginger into small cubes.
3. 3. Put the carrots, the ginger, the sugar, the lemon juice and the broth in a pot.
4. 4. Let the mixture come to a boil.
5. 5. Reduce the heat and let the mixture simmer covered for about 10 minutes at low heat.
6. 6. Peel the black salsify.
7. 7. Shave the black salsify lengthwise into thin strips.
8. 8. Melt butter in a pan.
9. 9. Add the black salsify to the hot butter and sauté briefly.
10. 10. Deglaze the black salsify with wine.
11. 11. Let the liquid reduce slightly.
12. 12. Season the black salsify with salt and pepper.
13. 13. Let the black salsify simmer covered for about 5 minutes until tender.
14. 14. Cook the pasta in salted water al dente.
15. 15. Rinse the zander.
16. 16. Pat the zander dry.
17. 17. Season the zander with salt and pepper.
18. 18. Dust the skin side of the zander with flour.
19. 19. Heat oil in a pan.
20. 20. Place the zander skin-side down in the hot pan.
21. 21. Fry the zander with the thyme at medium heat for 4 to 5 minutes until golden brown.
22. 22. Turn the zander.
23. 23. Remove the pan from the heat.
24. 24. Let the zander finish cooking in the residual heat.
25. 25. Remove the lid from the black salsify.
26. 26. Stir the crème fraîche into the black salsify.
27. 27. Stir the herbs into the black salsify.
28. 28. Add the drained pasta to the black salsify mixture.
29. 29. Toss the pasta through.
30. 30. Puree the carrots roughly.
31. 31. Taste the carrot sauce.
32. 32. Plate the pasta with the fish.
33. 33. Drizzle some carrot sauce over the fish.
34. 34. Garnish the dish with dill.
35. 35. Serve the dish.

Nutrition per serving

• kcal: 597
• Protein: 41 g · Fett/Fat: 17 g · Carbs: 65 g