Fried zander fillet with autumn salad

Ingredients for 4 servings:

• 4 zander fillets
• 2 tbsp rapeseed oil
• 1 garlic clove(s)
• 1 tsp butter
• salt and pepper
• 200 g dark, seedless grapes
• 250 g lamb’s lettuce
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp apple juice
• 1 tsp mustard, medium hot
• salt and pepper
• 50 g walnuts
• 50 g Parmesan, freshly sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Halve the grapes. Wash the lamb’s lettuce and spin dry. Place both in a salad bowl. For the dressing, mix the olive oil with the red wine vinegar, apple juice, mustard, salt, and pepper. Roughly chop the walnuts and toast them in a dry pan for about 3 minutes, then set aside. Heat the rapeseed oil in a pan. Fry the fish, skin-side down, over medium heat for 4 to 5 minutes. Turn the fish over, add the crushed garlic clove and the butter to the pan, and let it simmer over low heat for one to two minutes. Mix the lamb’s lettuce and grapes with the dressing and walnuts. Season the zander fillets with salt and pepper and serve with the salad. Sprinkle the salad with Parmesan shavings.