Zander mit Kräuterkruste auf Süßkartoffelpüree

Ingredients

• 20 g Parsley (1 bunch)
• 80 g whole wheat breadcrumbs
• 40 g medium-hot mustard (2 tbsp)
• 2 egg yolks
• 800 g Sweet Potatoes (2 sweet potatoes)
• Salt
• 500 g zander fillet (skinless; 4 fillets)
• Pepper
• 15 g whole wheat flour (1 tbsp)
• 3 tbsp olive oil
• 50 ml milk (1.5% fat)
• 0.5 tsp cumin
• 1 Organic lemon

Instructions

1. 1.

   Wash, dry, and chop parsley, then mix with breadcrumbs. Whisk mustard with egg yolks. Peel sweet potatoes, cut into cubes, and boil in salted water for about 15–20 minutes.

2. 2.

   Meanwhile wash zander fillets, pat dry, and season with salt and pepper. Coat fillets in flour, spread the mustard mixture on them, and then roll in the breadcrumb mixture.

3. 3.

   Heat oil in a non-stick pan. Cook zander fillets over medium heat, browning both sides for about 4–6 minutes each until golden brown.

4. 4.

   Heat milk in a small pot. Drain sweet potatoes, mash with a potato masher, and stir in milk. Season with salt, pepper, and cumin.

5. 5.

   Peel lemon hotly and quarter it. Arrange the sweet potato purée as a bed on plates, place zander fillets on top, and serve with lemon wedges.