John Myers
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Cooking: Zanderklösschen with Green Sauce and Saffron Potatoes
The perfect cooking: zanderklösschen with green sauce and saffron potatoes recipe with a picture and simple step-by-step instructions.
Zanderklösschen:
- 250 g Pikeperch fillet
- 200 g Cream
- 2 cl Sherry
- 0,5 Tl Lemon juice
- 1 Spr Tabasco
- Salt and pepper
- Balsamic vinegar
Green Sauce:
- 400 ml Fish stock
- 200 ml Cream
- 50 g Flour butter
- 1 bunch Herbal mixture for green sauce
- 50 g Butter
- 2 Tl Lemon juice
- 8 cl White wine dry
Saffron Potatoes:
- 20 small Waxy potatoes
- 1 just Saffron threads
- 1 branch Rosemary fresh
- 1 branch Thyme
- Salt
Zander dumplings:
- For the dumplings, cut the fish into small pieces and chop in the food processor, then freeze the cream and the fish separately for half an hour.
- Then puree the fish and puree with half of the cream, gradually adding the cream until it becomes shiny. Strain through a sieve and season with salt, sherry and Tabasco. Put a saucepan with water to the boil, then salt and add a dash of balsamic vinegar, then cut off the dumplings with 2 tablespoons and let them steep in the water for about 10-12 minutes.
Green Sauce:
- For the sauce, bring the fish stock, wine and cream to the boil with the flour butter and reduce a little. Wash the herbs roughly chop (save a few for the garnish) and add to the sauce, then puree and pass through a sieve to taste with salt, pepper and lemon juice ( Knead flour butter, butter and flour in equal parts)
Saffron Potatoes:
- Peel the potatoes, add the saffron and the rosemary and thyme sprigs with salted water. Let the potatoes boil until soft and drain.
- Mix up the sauce again and then arrange everything together.
- I have to say I slouched a bit because I didn’t sift the farce again, I think that makes it look a bit scary …… next time I sift!
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