Smoked Zander & Vegetables
Smoked Zander & Vegetables
Savour this quick and easy seafood recipe by Tareq Taylor from Tareq Taylor's Nordic Cookery.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 20 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 2 smoked Zander fillets
  • 400 grams cooked small Yellow beets – peeled
  • 4 Spring onions
  • 8 leaves purple pointy-head Cabbage
  • 200 millilitres fresh Fava beans or fresh green peas
  • 1 teaspoon virgin Rapeseed oil
  • 50 millilitres yellow Mustard seeds
  • 2 tablespoons White wine vinegar
  • 2 tablespoons Sugar
  • Salt and pepper
  • Smoked zander cream
  • 1 Egg
  • 1 tablespoon White wine vinegar
  • The thin part of the smoked zander fillets
  • 200 millilitres Sunflower seed oil
  1. Cook the egg in boiling water for exactly three minutes
  2. Crack the egg and scrape out everything into a small bowl
  3. Add vinegar and smoked zander. Mix until smooth with a handheld mixer. Mix in the oil a little at a time. If the Cream gets too thick you can add a little cold water
  4. Salt and pepper to taste
  5. Take off the skin from the fish and use the thin belly bit of the fillet for the smoked zander cream. Cut the spring onions into big pieces and tear the cabbage into rough pieces. Fry for one minute together with the fava beans in a very hot pan in a little oil. Salt and pepper to taste.
  6. Cook the mustard seeds in water for five minutes. Rinse in cold water. Add vinegar and sugar and leave to soak for 20 minutes before serving
  7. Combine all ingredients on a big serving plate with smoked zander cream

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