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🥗 Crispy Zander on Fresh Spinach and Pea Salad

354 kcal · 30 min · 4 servings

Ingredients

• Zander fillets with skin, frozen 400 g
• Spinach 150 g
• Dill, fresh 10 g
• Cress bed 1 pc.
• Shallots 1 pc.
• Mustard 1 tsp
• Vinegar 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Olive oil 3 tbsp
• Butter 2 tbsp
• Peas, frozen 100 g
• Oil 2 tbsp
• Baguette 1 pc.

Instructions

1. 1. Rinse the zander thoroughly and pat it dry with a kitchen towel.
2. 2. Set the fish aside for a short time to let it reach room temperature.
3. 3. Wash the spinach and let it drain well.
4. 4. Wash the dill and remove the coarse stems.
5. 5. Chop the dill coarsely.
6. 6. Cut the cress directly from the bed.
7. 7. Halve the shallot and peel it.
8. 8. Dice the shallot finely.
9. 9. Whisk the mustard in a bowl with vinegar, salt, pepper, and sugar.
10. 10. Add the olive oil and whisk the dressing until creamy.
11. 11. Heat a pan with one tablespoon of butter over medium heat.
12. 12. Fry the shallot in it for about two minutes.
13. 13. Add the peas.
14. 14. Cook the peas for two to three minutes, shaking the pan occasionally.
15. 15. Season the peas with salt and pepper.
16. 16. Add the peas to the dressing in the bowl.
17. 17. Add the spinach, dill, and cress.
18. 18. Mix everything well to finish the salad.
19. 19. Heat two tablespoons of oil in the pan over medium heat.
20. 20. Season the zander with salt.
21. 21. Fry the zander for four to five minutes until crispy on the skin side.
22. 22. Turn the fillets.
23. 23. Add one tablespoon of butter.
24. 24. Finish cooking the fish over low heat.
25. 25. Serve the zander and salad on plates.
26. 26. Serve the dish with baguette.

Nutrition per serving

• kcal: 354
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 28 g