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Fried zander on lentil root vegetables

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Ingredients for 3 servings:

  • 3 large zander fillets
  • 100 g Lentils, brown, e.g. B. Pardina
  • 2 m.-sized carrot(s)
  • 1 onion(s)
  • 1 m.-sized potato(s)
  • 60 g celery
  • 20 g leek
  • 450 ml broth
  • 3 tbsp pine nuts, roasted
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean, wash, and chop the carrots. Peel and dice the onion, potatoes, and celery. Chop and wash the leek. Simmer the vegetables with the broth and lentils over low heat for 30 minutes. Meanwhile, fry the zander fillets in a little oil. First, place the lentil root vegetables on plates, then place the zander fillets on top, and finally sprinkle the pine nuts over the vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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