Volga Zander with Potatoes
Main Dishes • European
Description
At a restaurant called 'The Coastal Kitchen,' the zander is recommended to be marinated in a mixture of vegetable oil, salt, pepper, and paprika, and then baked in the oven. Serve it, of course, with potatoes and a beurre blanc sauce, along with a trendy avocado mousse.
Ingredients
- Perch 25 oz
- Vegetable Oil 5 fl oz
- Onion 0 oz
- Marinated cherries 0 oz
- Mussels 0 oz
- Cream 5 fl oz
- Salt 0 oz
- Ground Black Pepper to taste
- Smoked salt to taste
- Potato 15 oz
- Garlic 0 oz
- Avocado flesh 0 oz
- Semi-soft cream cheese 0 oz
Step-by-Step Guide
Step 1
Combine salt, ground black pepper, smoked paprika, and vegetable oil.
Step 2
Marinate the pike perch fillet in this mixture for one hour.
Step 3
Line a baking sheet with parchment paper, grease it with vegetable oil, and place the fillet on top. Bake for 8 minutes at 430°F.
Step 4
Wash the potatoes and pat them dry.
Step 5
Place it on aluminum foil, sprinkle with salt, spices, and garlic, and drizzle with 20 grams of vegetable oil.
Step 6
Wrap in foil and bake for 1 hour and 20 minutes at a temperature of 320°F until cooked through.
Step 7
Prepare the béarnaise sauce. Finely chop the onion and sauté it in vegetable oil.
Step 8
Add halved cherry tomatoes to the sautéed onions and simmer, stirring constantly, for 10 minutes.
Step 9
Add the cream, cleaned mussels, salt, and spices to taste. Bring to a boil and simmer for another 5 minutes until cooked through. The sauce is ready.
Step 10
Prepare the avocado mousse by blending the flesh of the avocado with cream cheese until smooth. The mousse is ready.
Step 11
Warm the baked potatoes in a Berblan tomato sauce.
Step 12
Place the fillet on the plate, add the potatoes alongside, and garnish with avocado mousse.
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