Zander with Tarragon and Root Vegetables in Baking Paper

Ingredients

• 600 g Carrots
• 600 g parsley root
• 1 EL Butter
• 3 EL olive oil
• Salt
• Pepper (freshly ground)
• 600 g pikeperch fillets (4 skinless fillets, 150 g each)
• 4 EL chopped tarragon leaves

Instructions

1. 1.

   Peel the carrots and parsley roots, cut them lengthwise into halves and then into small pieces. Heat butter with olive oil in a pot until liquid. Brush the vegetables with the butter-oil mixture, season with salt and pepper, and grill on a hot grill in a grilling pan for about 20 minutes, turning occasionally. Rinse the fish, drain, season with salt and pepper, add to the vegetables, and cook for another 10–15 minutes.

2. 2.

   Lay four sheets of parchment paper on the work surface and carefully spread the contents of the grilling pan as a bed in the center of each sheet. Sprinkle with tarragon and serve wrapped in the parchment.