John Myers
Ingredients for 2 servings:
- 400 g beetroot, pre-cooked
- 200 g lamb’s lettuce
- 400 g pike-perch fillet(s) with skin
- 20 g walnut kernels
- 10 g pine nuts
- Horseradish, fresh
- butter
- rapeseed oil
- Flour
- salt and pepper
- 4 tbsp walnut oil
- 6 tbsp fruit vinegar (pomegranate vinegar)
- 2 orange(s), untreated
- Salt
- pepper
- Lemon(s) for garnishing
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
festive low-carb dish
Wash the zander fillets, pat dry, and divide into smaller portions if necessary. Season with salt and pepper and flour the skin-side down. Trim the lamb’s lettuce. Toast the walnuts and pine nuts in a dry pan and set aside. For the dressing, zest one orange. Halve the oranges, squeeze out the juice, and simmer over high heat with the fine strips of peel until reduced by half. Allow to cool slightly, then blend in the walnut oil and vinegar using a hand blender. Season with salt and pepper to taste. Heat a little vegetable oil and a knob of butter in a pan and fry the fish, skin-side down, for about 5 minutes. Turn over and turn off the heat. Thinly slice the beetroot and arrange on warmed plates. Arrange the lamb’s lettuce in the center, sprinkle with the nuts, and drizzle with the dressing. Place the fish on the salad and garnish with some freshly grated horseradish and lemon slices. Serve with baguette. This is a starter for 4 people or a main course for 2 people.
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