Zander with herbs on a rice salad

250 g long-grain rice

375 ml water

½ tsp salt

1 bay leaf

1 lemon

zest removed with a potato or vegetable peeler and juice

3 tbsp olive oil

300 g celery

stalks finely chopped, leaves coarsely chopped

1 nectarine

flesh diced

1 bunch of basil

leaves pulled off from stalks and finely chopped

¾ bunch of flat-leaved parsley

finely chopped

¾ bunch of chervil

finely chopped

½ tsp salt

Some pepper

4 zander fillets (each about 160 g)

½ tsp salt

40 g butter

¼ bunch of flat-leaved parsley

finely chopped

¼ bunch of chervil

finely chopped

40 g flaked almonds

roasted

Mix the rice, salt and water in an ovenproof dish. Add the bay leaf and lemon zest. Put the dish on to a wire shelf in the cold cooking space and cook at 100 °C for about 25 minutes using the steam mode. Take out of the cooking space and briefly leave the appliance door ajar. Loosen the rice with a fork, then mix in the lemon juice and olive oil. Mix in the celery, nectarine and herbs, and season with salt and pepper to taste.

Steaming 100 °C for 25 Mins

Preheat the cooking space to 60 °C using the steam mode. Pat the zander fillets dry, sprinkle with salt, put into a vacuum bag along with the butter and herbs, then vacuum seal it. Place the bag on a perforated stainless steel tray, put into the preheated cooking space and steam for about 15 minutes. Take out of the cooking space, arrange on the rice salad, drizzle with the juices and scatter with flaked almonds.

(no pause)

(Pre-)heat cooking space to 60 °C with Steaming

Put the food in

Steaming 60 °C for 15 Mins