Zander Fillet with Chocolate
Ingredients
- Ingredients
- 100 grams soft butter
- 3 Tbsps breadcrumbs
- 1 egg yolk
- 40 grams Chocolate chip
- 1 generous pinch cayenne pepper
- salt
- 1 purple potato (200 g)
- salt
- 2 Limes
- 2 Tbsps honey
- 100 milliliters Vegetable broth
- 20 grams dried Goji berry
- 4 Perch fillet skinless (à 160 g)
Preparation steps
Mix butter with breadcrumbs, add egg yolk and chocolate drops and mix into a smooth mass. Add cayenne pepper and salt seasoning and refrigerate.
Slice potato peel into thin slices of about 3 mm (about 1/8 inch). Boil in salted water for about 10 minutes. Cut lime into thin slices, squeeze juice from second lime and grate peel. Boil juice and lime zest with honey and broth and add goji berries. Let simmer briefly and remove from heat.
Preheat the oven to 220°C (about 425°F) upper and lower heat.
Rinse zander, pat dry and place with skin side up on a baking sheet lined with baking paper. Scoop dollops of chocolate mixture with a teaspoon onto fish. Bake in oven for about 10 minutes. Serve with potato slices and slices of lime. Drizzle around dish with lime sauce.
