Zander on arugula

Ingredients for 2 servings:

• 3 potatoes
• ½ handful of pine nuts
• 2 half zander fillets, scaled, with skin
• 50 g butter
• Flour
• 40 g arugula
• 40 g lamb’s lettuce
• salt and pepper
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• n. B. Herbs, Italian
• 4 lemon slices

Instructions

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

Peel the potatoes, cut into pieces and boil in salted water for about 20 minutes, depending on the size of the pieces. Meanwhile, roast the pine nuts in a pan without oil and set aside (in a bowl, not in the pan). Wash and drain the arugula and lamb’s lettuce, and mix together. Mix the balsamic vinegar and oil, season with salt, pepper and Italian herbs. Wash the fillets and pat dry, then season both sides with salt and pepper. Fill a bowl or soup plate with flour. Heat the butter in a pan. Coat the fillets all over in flour to prevent the fish from sticking to the pan. Arrange the plates by distributing the lettuce, dressing and pine nuts on top, then add the potatoes and two lemon slices to each plate. First, fry the fish skin-side down until it is translucent more than halfway through. Then turn and fry briefly on the other side until it starts to brown. The fillet should still be slightly translucent in the middle. Place the fillet skin-side up (for visual appeal) on the salad. A light white wine completes the dish.