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🍽️ Pan-fried Zander Fillet on Creamy Pumpkin Puree with Butter Vegetables

329 kcal · 30 min · 4 servings

Ingredients

• Zander fillets with skin, frozen 400 g
• Carrots 400 g
• Hokkaido pumpkin 500 g
• Baby spinach 400 g
• Salt Pinch
• Butter 5 tbsp
• Milk 100 ml
• Pepper, black ground Pinch
• Cinnamon 0.25 tsp
• Oil 1 tbsp

Instructions

1. 1. Let the zander fillets thaw overnight in the refrigerator.
2. 2. Peel the carrots and cut off the ends.
3. 3. Cut the carrots in half lengthwise.
4. 4. Slice the carrot halves diagonally into thin rounds.
5. 5. Thoroughly wash the Hokkaido pumpkin.
6. 6. Cut the pumpkin in half.
7. 7. Scrape out the core with a spoon.
8. 8. Cut the pumpkin, skin on, into small cubes.
9. 9. Wash the spinach thoroughly.
10. 10. Spin the spinach dry.
11. 11. Bring 1 liter of salted water to a boil in a pot.
12. 12. Add the carrot slices to the boiling water.
13. 13. Cook the carrots for about 5 minutes until al dente.
14. 14. Drain the carrots in a colander.
15. 15. Catch the cooking water in a container.
16. 16. Rinse the carrots with cold water to stop the cooking process.
17. 17. Bring the saved cooking water back to a boil in the pot.
18. 18. Add the pumpkin cubes to the boiling water.
19. 19. Cook the pumpkin covered for about 20 to 25 minutes until soft.
20. 20. Drain the pumpkin using the lid.
21. 21. Add 2 tablespoons of butter and 100 milliliters of milk to the pumpkin in the pot.
22. 22. Puree the mixture until smooth.
23. 23. Season the pumpkin cream with salt, pepper, and cinnamon.
24. 24. Wash the zander fillets.
25. 25. Pat the fillets dry with kitchen paper.
26. 26. Season the fillets with salt.
27. 27. Heat 1 tablespoon of oil in a pan over medium heat.
28. 28. Place the zander fillets in the pan skin-side down.
29. 29. Fry the fillets for about 4 to 5 minutes until crispy.
30. 30. Turn the zander fillets shortly before the end of the cooking time.
31. 31. Add 1 tablespoon of butter.
32. 32. Finish frying the fillets.
33. 33. Melt 2 tablespoons of butter in a separate pan over medium heat.
34. 34. Fry the carrots in the butter for about 2 minutes.
35. 35. Add the spinach to the pan.
36. 36. Season the vegetables with salt.
37. 37. Spread the pumpkin cream onto the plates.
38. 38. Place the zander fillets on top of the cream.
39. 39. Serve the dish together with the butter vegetables.

Nutrition per serving

• kcal: 329
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 28 g