Zander with Potato Skin
Zander with potato skins is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g potatoes
- 4 zander fillets (≈180 g each)
- Lemon juice
- 1 egg yolk
- 500 g spinach
- 20 g butter
- 500 g cherry tomatoes
- 2 tbsp balsamic vinegar
- 5 tbsp olive oil
- Salt
- pepper (ground)
- nutmeg
Instructions
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1.
Peel, wash and thinly slice the potatoes. Boil potato slices in lightly salted water for about 10 minutes.
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2.
Wash fish fillets, pat dry with kitchen paper, drizzle with lemon juice and season with salt and pepper. Arrange potato slices in a scalloped pattern over the fillets and brush with whisked egg yolk. Bake in a preheated oven at 200°C for about 10 minutes until the skins begin to brown. Meanwhile, wash, trim and rinse spinach in a pot of lightly boiling salted water, stir until wilted, then drain, shock in cold water, and gently squeeze out excess moisture. Melt butter in a pan and quickly sauté the softened spinach, seasoning with salt, pepper, nutmeg and a splash of lemon juice.
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3.
Wash tomatoes, halve them and remove stems. Whisk balsamic vinegar, olive oil, salt and pepper; taste and adjust, then pour over tomatoes. To serve, arrange tomatoes and spinach on plates and place zander fillets topped with potato skins on the leafy spinach bed.
