Pan‑fried Zander over Scrambled Eggs

Ingredients

• 2 dried tomatoes in oil
• 2 Spring Onions
• 8 eggs (size M)
• Salt
• freshly ground pepper
• 2 tbsp butter
• 1 tbsp capers
• 1 box watercress
• 200 g zander fillet (with skin)
• Salt
• freshly ground pepper
• 1 tbsp oil
• 1 tbsp butter

Instructions

1. 1.

   Pat dried tomatoes dry and slice into very thin strips. Trim, rinse spring onions and finely dice them.

2. 2.

   Beat eggs and season with salt and pepper.

3. 3.

   Heat butter in a non‑stick pan. Pour in eggs. Sprinkle tomatoes, spring onions, and capers on top.

4. 4.

   Cook over medium heat until the eggs set, stirring occasionally.

5. 5.

   Rinse zander fillet and pat dry. Cut into strips about 2.5 cm wide. Season flesh side with salt and pepper.

6. 6.

   Heat oil in a second non‑stick pan. Sear zander on skin side for 2–3 minutes, add butter, flip strips, and cook another 1–2 minutes.

7. 7.

   Plate scrambled eggs topped with zander strips, scatter chopped watercress over the dish.