1 bundle Basil
1 tsp Butter
500 g Firm potatoes
300 g Fresh zander fillet
0.5 units Lemon
1 level tsp Paprika
1 bundle Parsley
300 g Quark
1 units Red onion
1 bundle Sage
1 level tsp Starch
4 tbsp Sunflower oil
Cook the potatoes in salted water until soft, then peel and slice them. Peel and dice the onion.
Ingredients
500 g Firm potatoes, 1 units Red onion
Wash all of the herbs for the dip, shake them dry and finely chop them.
Ingredients
1 bundle Basil, 0.5 bundle Parsley, 1 bundle Sage
Roll the potato slices in the paprika and starch. Fry them in 2 tbsp oil until golden brown. In the meantime, wash the second half of the parsley bunch, shake it dry and finely chop it. Add the chopped parsley to the fried potatoes together with 1 tsp butter and the diced onion. Fry for another 3 minutes over a medium heat.
Ingredients
1 level tsp Paprika, 1 level tsp Starch, 2 tbsp Sunflower oil, 0.5 bundle Parsley, 1 tsp Butter
In the meantime, cut the lemon in half and squeeze the juice from one half. Mix together the quark, salt, pepper, lemon juice and finely chopped herbs.
Ingredients
0.5 units Lemon, 300 g Quark
In a separate pan, fry the fish skin-side down in 2 tbsp oil over a medium heat until golden brown. After around 6 to 8 minutes, turn the fish over and fry the other side for another 2 minutes. Season the zander with some salt and pepper.
Ingredients
300 g Fresh zander fillet, 2 tbsp Sunflower oil
Plate up the zander, fried potatoes and herb dip and serve with a lemon wedge.
891.5
54.34 g
49.53 g
54.45 g
