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🍽️ Zander in Herb Crust with Lemon Risotto

670 kcal · 30 min · 4 servings

Ingredients

• Zander fillets with skin, frozen 600 g
• Butter 6 tbsp
• Vegetable broth 900 ml
• Shallots 1 pc
• Zucchini 1 pc
• Risotto rice 300 g
• Dry white wine 100 ml
• Salt pinch
• Parsley, fresh 50 g
• Garlic cloves 1 pc
• Lemons 3 pc
• Breadcrumbs 4 tbsp
• Chili, ground pinch
• Parmesan, grated 100 g
• Pepper, black ground pinch

Instructions

1. 1. Thaw the zander overnight in the refrigerator.
2. 2. Take the butter out of the refrigerator.
3. 3. Bring the vegetable broth to a boil in a pot.
4. 4. Keep the broth warm.
5. 5. Halve the shallot.
6. 6. Peel the shallot.
7. 7. Dice the shallot finely.
8. 8. Wash the zucchini.
9. 9. Cut off the ends of the zucchini.
10. 10. Grate the zucchini finely.
11. 11. Set aside the grated zucchini.
12. 12. Heat 1 tbsp of butter in a pot over medium heat.
13. 13. Sweat the shallot for about 2 minutes.
14. 14. Wait until the shallot is colorless.
15. 15. Add the rice.
16. 16. Toast the rice for approx. 2 minutes.
17. 17. Deglaze the rice with the wine.
18. 18. Let the wine reduce almost completely.
19. 19. Add 1-2 ladles of broth.
20. 20. Season the risotto with a little salt.
21. 21. Cook the risotto for approx. 20 minutes, stirring occasionally.
22. 22. Cook the risotto until it is al dente.
23. 23. Add broth repeatedly.
24. 24. Ensure the risotto remains slightly covered with liquid.
25. 25. Preheat the oven to 200 °C (convection).
26. 26. Wash the parsley.
27. 27. Remove the coarse stems from the parsley.
28. 28. Finely chop the parsley.
29. 29. Peel the garlic.
30. 30. Finely chop the garlic as well.
31. 31. Wash the lemons hot.
32. 32. Grate approx. 4 tsp of lemon zest finely.
33. 33. Halve one lemon.
34. 34. Squeeze the juice from the half lemon.
35. 35. Slice the remaining lemons.
36. 36. In a bowl, mix the parsley with 4 tbsp of soft butter.
37. 37. Add breadcrumbs to the mixture.
38. 38. Add the chopped garlic to the mixture.
39. 39. Add 1 tsp of lemon zest to the mixture.
40. 40. Add chili to the mixture.
41. 41. Season the mixture with salt and pepper.
42. 42. Wash the zander.
43. 43. Pat the zander dry.
44. 44. Place the zander skin-side down in a baking dish.
45. 45. Season the zander with salt.
46. 46. Spread the parsley mixture over the zander.
47. 47. Press the parsley mixture down lightly.
48. 48. Place the lemon slices next to it.
49. 49. Bake everything in the oven for about 10 minutes.
50. 50. Mix the zucchini into the risotto.
51. 51. Mix the parmesan into the risotto.
52. 52. Season the risotto strongly with 3 tsp of lemon zest.
53. 53. Season the risotto with lemon juice.
54. 54. Season the risotto with salt.
55. 55. Season the risotto with pepper.
56. 56. Take the zander with the herb crust out of the oven.
57. 57. Serve the zander together with the baked lemon slices.
58. 58. Serve the zander together with the lemon risotto.

Nutrition per serving

• kcal: 670
• Protein: 48 g · Fett/Fat: 36 g · Carbs: 49 g