Zander with fried potatoes and a herb dip

Wash all of the herbs for the dip, shake them dry and finely chop them.

Ingredients

1 bunch Basil, 0.5 bunch Parsley, 1 bunch Sage

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 piece Lemon, 300 g Quark, 1 pinch Salt, 1 pinch Pepper (ground)

Cook the potatoes in salted water until soft, then peel and slice them. Peel and dice the onion.

Ingredients

500 g Firm potatoes

Ingredients

1 piece Onion (red), 0.5 bunch Parsley

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

2 tbsp Sunflower oil, 1 tsp Paprika, 1 tsp Starch, 1 tsp Butter

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, 1 pinch Salt, 1 pinch Pepper (ground)

Plate up the zander, fried potatoes and herb dip and serve with a lemon wedge.