New| Fillet of Zander in Spring Roll on Stir-Fried Vegetables | |||||||||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||||||||
Cut 100 g fillets of zander (pike-perch) into small pieces, chill and puree in a blender. Season with salt, pepper and a little lemon juice. Blend with cream. Pass through a very fine sieve and chill. Steam spinach leaves, then chill in cold water. Julienne snow peas. Lay out spring roll wrapers. Arrange spinach leaves on spring rolls, place the whole zander fillets on top, spread with fish puree and close wrappers. Arrange sprinach leaves on spring rolls, place the whole zander fillets on top, spread with fish puree and close wrapper. Brush about 2 tbsp melted butter on outside of the wrapper on lightly fry fish in olive oil to seal, then bake in 180 C over for 15 minutes. Sweat shallots in olive oil, add white wine and reduce. Pour in fish consomme, flavor with a dash of Noilly Prat, and complete with some cream and a little lemon juice. Before serving mix, cool butter into the sauce with a hand mixer. Stir-fry snow peas and soy bean sprouts in olive oil. Arrange vegetables & zander. |
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