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🍽️ Crispy Zander with Savoy Cabbage and Pistachio Crunch

504 kcal · 30 min · 4 servings

Crispy Zander with Savoy Cabbage and Pistachio Crunch Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Ideally, thaw the frozen fish gently overnight in the refrigerator.
  2. 2. Quarter the savoy cabbage, remove the hard core and any unattractive leaves.
  3. 3. Cut the vegetable into thin strips.
  4. 4. Wash the savoy cabbage and spin it dry.
  5. 5. Halve the shallots, peel them, and dice them finely.
  6. 6. Wash the orange.
  7. 7. Grate about 2 teaspoons of fine orange zest.
  8. 8. Halve the orange and squeeze out the juice.
  9. 9. Melt 2 tablespoons of butter in a pot over medium to high heat.
  10. 10. Add the savoy cabbage and shallots to the pot.
  11. 11. Season the vegetables with salt and pepper.
  12. 12. Sauté everything for about 3 to 4 minutes, stirring occasionally.
  13. 13. Add cream and 2 tablespoons of orange juice.
  14. 14. Bring the mixture to a boil.
  15. 15. Simmer over medium heat for about 6 to 7 minutes.
  16. 16. Allow the liquid to reduce slightly.
  17. 17. Taste the sauce and adjust with salt and pepper.
  18. 18. Keep the sauce warm, covered.
  19. 19. Peel the pistachios.
  20. 20. Roughly chop the pistachios.
  21. 21. Wash the thyme.
  22. 22. Shake the thyme dry.
  23. 23. Strip the thyme leaves from the stems.
  24. 24. Chop the thyme leaves as well.
  25. 25. Mix pistachios, orange zest, and thyme in a bowl.
  26. 26. Season the mixture with salt.
  27. 27. Wash the zander fillets.
  28. 28. Pat the fillets dry.
  29. 29. Season the fillets with salt.
  30. 30. Heat 2 tablespoons of oil in a pan over medium to high heat.
  31. 31. Fry the fillets for about 4 minutes until crispy on the skin side.
  32. 32. Add 1 tablespoon of butter.
  33. 33. Turn the fillets over.
  34. 34. Finish cooking the fillets until translucent over low heat for about 1 minute.
  35. 35. Plate the savoy cabbage with the zander fillets.
  36. 36. Garnish the dish with the pistachio-orange crunch.
  37. 37. Serve the dish and enjoy.
  38. 38. Tip: You can add the thyme stems along with the butter for frying.
  39. 39. Remove the thyme stems after frying.

Nutrition per serving