80-degree zander with wok-fried vegetables

Ingredients for 4 servings:

• 600 g pike-perch fillet(s) without skin
• 2 tbsp sesame seeds, hulled
• 2 tsp Szechuan pepper
• 1 tsp coriander seeds
• 1 star anise
• 1 tsp salt, coarse
• 1 small pointed cabbage
• 250 g mushrooms
• 300 g carrot(s)
• 2 shallots
• 1 garlic clove(s)
• 5 tbsp soy sauce
• 120 ml chicken stock
• 5 tbsp white wine, dry
• Oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Low-temperature cooking method, NT

For the spice mix, roast the sesame seeds and Sichuan peppercorns in a pan without any fat until the sesame seeds begin to pop. Add them to a mortar and pestle with the other ingredients and crush them not too finely. For the vegetables, clean the pointed cabbage and cut them into not too fine pieces, peel the carrots, cut them lengthwise and cut them into 3 mm thick slices, cut the mushrooms once or twice depending on their size, cut the onions into half moons and dice the garlic. For the zander, cut the fish into 8 equal-sized pieces and brush them all over with oil. Place them on a greased baking tray with some space between them and sprinkle each with a generous pinch of the spice mix. Cover the baking tray with cling film and cook the zander in a preheated oven at 80 degrees (gas and fan oven not recommended) on the second rack from the bottom for 25-30 minutes. For the vegetables, heat 2 tablespoons of oil in a wok or a large non-stick pan. Briefly fry the onions and garlic. Then add the remaining vegetables and sauté over medium-high heat. Add the vegetable stock and soy sauce, and cook the vegetables until slightly tender. Finally, add the white wine to fragrant the dish. Serve with rice.