Zander mit Roter Bete
Zander mit Roter Bete is a recipe with fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 fresh watercress
- 4 pieces zander fillet (about 160 g each, ready to cook)
- flour (for frying)
- oil (for frying)
- 4 small red beets
- 2 tbsp white wine vinegar
- 1 tsp whole caraway seeds
- 1 bay leaf
- 100 g Sour cream
- 1 tbsp freshly grated horseradish
- Salt
- ground pepper
Instructions
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1.
Wash the red beets, place them in a pot, cover with water, season with salt, caraway, bay leaf and white wine vinegar, and simmer for about 50 minutes (depending on size) until tender. Drain and let cool. Peel and cut into strips, then season with sour cream, vinegar, salt, freshly grated horseradish and pepper to taste.
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2.
Wash the watercress, shake dry and set aside.
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3.
Rinse the fish cold, pat dry, season both sides with salt and pepper, and dust the skin side with flour. In a non‑stick pan, fry skin side down in a little oil until crispy, then flip and finish cooking. Plate on warmed dishes with the beet strips, sprinkle fresh watercress on top, and serve.
