John Myers
Ingredients for 4 servings:
- 4 zander fillets, frozen, 125 g each
- 8 blood oranges
- 600 g chanterelles
- 800 ml cream
- n. B. Sea salt and pepper, mixed, from the mill
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 12 hours 50 minutes
Thaw the zander fillets overnight in the refrigerator. The next day, check the zander fillets for any remaining bones, remove the skin, and season with salt and pepper. Clean and halve the chanterelles. Fill four small baking dishes with the zander fillets and chanterelles. Preheat the oven to 200°C (top/bottom heat). First, zest the first 4 blood oranges, then peel and fillet them. Arrange the fruit fillets on top of the zander fillets. Spread some of the blood orange zest on the chanterelles. Squeeze the remaining 4 blood oranges and mix the juice with the cream. Pour the orange cream over the baking dishes. Place the baking dishes in the preheated oven and bake for about 30 minutes. Arrange and serve.
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