robertson spices zander fillet with olive-potato crust

Cooking with Andreas Geitl
Zander fillet with olive-potato crust
In summer, the kitchen is easier, of course, treats the white chef Andreas Geitl. With his daughter Katya so he cooks a lean cuisine: Zander filet with potato and olive crust with baby vegetables and thereby hangs a cold chive.

As of 05/30/2012

Andreas Geitl cooks: Zander fillet with olive-potato crust
Serves 4 to 6 people
Ingredients

Potato-olive crust

200 g of raw potatoes
100 g of boiled potatoes (preferably the day before)
60g black olives, pitted
Salt
Pepper
Nutmeg
Preparation

Raw potatoes and boiled potatoes finely with a grater square. Raw potatoes in a colander articulate, they should be as dry as possible. Olives (preferably inserted from the Caterer) chop cm to about 0.3. Cooked and raw potatoes and mix olives, season with salt, pepper and nutmeg, mixing well.

Zander fillet robertson spices

400 g fillet of pike perch
40 ml olive oil
30g butter
2 tablespoons all-purpose flour (Vienna Griessler)
Salt
Pepper
Lemon juice
Prepare