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Home / Residents / Recipes
Fillet of Zander in Spring Roll on Stir-Fried Vegetables
Serves : 4 person(s)
500  gms     Bonet fillet of zander (pike-perch)
60  gms     Spinach leaves
    Spring roll wrappers
    Juice of lemon
250  ml     Cream
100  gms     Shallots
150  ml     Fish consomme
20  gms     Noilly Prat
50  gms     White wine
120  ml     Cream
100  gms     Butter
200  gms     Snow peas
200  gms     Soy bean sprouts
100  gms     Extra virgin olive oil
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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