Beetroot zander with lime fennel

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Lime fennel

200 g fennel bulb
½ lime, filleted
½ lime, juice
.3 dl olive oil
1 pinch of sugar
1 pinch of coriander, ground
Salt
Pepper
Finely shave the fennel using a mandolin and place in a vacuum bag together with the other ingredients. Season with salt and pepper. Vacuum seal the bag on level 3. Leave to rest in the refrigerator for at least 2 hours.

Beetroot zander

4 zander, each 120 g
½ dl beetroot juice
40 g butter
4 Szechuan peppercorns
Pat the zander fillets dry and put into a vacuum bag together with the beetroot juice, half the butter and the Szechuan peppercorns, vacuum seal on level 2. Keep chilled in the refrigerator (or freezer) before serving.
Place the bag in the perforated cooking tray and then put the tray into the cold cooking space. Steam.
Steaming 62°C for 20 Mins
Open the bag. Carefully sieve the liquid into a small saucepan, stir in the other half of the butter to make a creamy sauce.

Arranging on the plate

Fleur de sel
Open the bag with the lime fennel, transfer the contents to a mixing bowl, then season with fleur de sel.
Arrange the zander fillets on a plate and serve with the lime fennel. Pour on the sauce.

Tips

  • The zander fillets can be stored for several days in the marinade.
  • Blow torching the zander fillets creates a delicious roasted aroma.
  • Serve with fennel purée. For the fennel purée, steam 300 g fennel and 200 g potatoes, then finely purée.

2 perforated cooking trays

Quantity Ingredient
½ dl beetroot juice
40 g butter
1 pinch of sugar
Pepper
.3 dl olive oil
200 g fennel bulb
4 zander
Salt
Fleur de sel
1 lime
1 pinch of coriander
4 Szechuan peppercorns

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