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



Zander fillets rid of the skin and cut into 50 g portions large. Then put in the fridge.

Preparation

Zander fillet medallions with salt seasoning, pepper and lemon juice to coat, then the former skin side with olive-potato-mass (about 1 cm thick). Then gently dredge in flour. Then the page with the potato-olive crust first place in the preheated pan well over medium heat and cook until the edges of the crust is golden brown, then turn and cook until the pan on the stove edge glassy finish.

Young vegetables

150g young carrots with green, peeled, cut into sticks
150g carrots, peeled, cut into sticks
100 g snow peas, trimmed from both sides, with no strings
150g fine green asparagus
2 young onions, washed
2 garlic cloves, finely chopped
1 tomato, peeled, seeded, cut into strips
40 ml olive oil
30g butter
Salt
Pepper
Sugar
Preparation

Asparagus about 2 inches cut off at the bottom. Onions into about 0.3 cm long pieces. Carrots, carrots and asparagus in salted water until al dente and quench in cold water (preferably ice water). Onions and garlic in olive oil and butter fry, then add the vegetables, season with salt, pepper and sugar. Finally, the tomato strips in quantities.

robertson spices Cold chive

100 ml sour cream
100 ml of yogurt
1 teaspoon hot mustard
1 hard-boiled egg, diced
½ bunch chives, cut into small rings
Salt
Pepper
Sugar
Lemon juice
Lemon peel abrasion to refine
Preparation

Sour cream and yogurt with diced eggs until smooth and season with salt, pepper, mustard, lemon juice and some sugar.

Cause

The vegetables in the center of the plate, walleye fillet medallions, vegetables and place them on the plane last bit of lemon zest wear over it. Cold enough chives separately.

Tip
Instead, you can also use fish like chicken breast. In preparation, you should knock them a little thinner.