Seafood Recipe

- April 24, 2008

Zander fennel in pine nuts, vegetables and oranges

* 600 grams of fennel bulb * 8 EL sunflower * 8 EL pine nuts * 480 g pike fillets * 4 teaspoon flour - wheat or spelt * 200 g orange * Ground white pepper * Salt fine * 4 tsp olive oil

vegetables and oranges

Preparation The stage barbecue oven to 220 degrees Celsius Preheat.

The fennel in about 3mm thick slices and fry on both sides Sonnenblumennöl something.
The fennel on a plate ready to put the pine nuts, and sprinkle with salt and pepper.
The perch fillet with skin again rid of dandruff, with a knife to the back of the narrow tail part to the thicker part of the body tilted slightly entlangziehen. The fish fillet of fish bones exempt, while Zander you need for a forceps, as the bones small hoes.
The Zander briefly wash and dry fry dab.
The perch with the skin side down fry about 4-6 minutes (see tip preparation), then with the skin side up on fried fennel.
The Orange fillet and Orangenfilets ready.
The Zander well with salt and pepper and a few minutes under the grill crispy warm.
The sheet from the oven, with the Orangenfilets and decorate with a little olive oil beträufelt serve.
Preparation tip:
In a coated pan is the perch fry particularly well and does not stick. If you have an iron - or stainless steel pan, then ask the perch with the skin side briefly mehlieren (ie, with little flour cover) and then in the well-heated pan with the sunflower fry. Let the quiet perch on the skin side in the pan are - then draws the fillet slowly through beautiful and the fish brät optimally and is crispy. The change in Gargrades you can to the color of the fish meat.
This dish is also very good for the guest kitchen suitable fry the perch ungewürzt already quietly 2 hours before your guests arrive on the skin side and make the fish again together with the vegetables cool. If the guests are there, you need the court only under the grill crispy warm - abschmecken and serve.
Wine Tip:
Drink to this court for a Chardonnay.



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