Blanched zander

ingredients

1/2 liter water 1 dl white wine 1 pk onion 1 pk carrot 1 tsp ground white pepper 2 pk bay leaf 2 pk black peppercorns 1 tsp fresh dill 1 tsp sugar 1 stalk celery 1 tsp real Himalayan salt 2 pk zander fillets salt ground black pepper

progress in the video above

1.

Add all the ingredients – water, dry white wine, onion cut into small dice, carrot cut into rounds, ground white pepper, bay leaf, black peppercorns fresh dill, sugar, celery stalk cut into strips, Himalayan salt and bring to boil in a large pot progressively.

2.

Wash and dry the zander fillets and season both sides with salt and pepper to taste.

3.

Add to the boiling broth and blanch on low for about 10 minutes to keep the zander tender and not dry.

4.

Serve on a beetroot salad, topped with grated orange zest.