Zander with carrot puree
(0)
45 min
Under an hour
Sezamo
O rețetă rafinată și sănătoasă, perfectă pentru un prânz ușor sau o cină specială. Șalăul suculent, cu pielea crocantă, se îmbină armonios cu dulceața fină a piureului de morcovi cremos. Un preparat elegant, dar surprinzător de simplu de realizat acasă.
Ingredients
Preparation method
PREPARING THE FISH
In a non-stick pan over medium-high heat, heat 40 g of clarified butter (ghee). Place the zander portions skin-side down and press them gently with your fingers for 10 seconds to prevent the flesh from curling.
Fry the fish like this for 1.5 minutes, then add the remaining clarified butter (40 g), reduce the heat by half, and cook for another 1.5 minutes.
Turn the fish over and add 40 g of fresh butter and the thyme leaves to the pan. Over medium heat, baste the fish with the melted butter using a spoon and cook for another 2 minutes. Season the cooked fish with salt and, when serving, pour a little of the frying butter over each portion.
Chef's tip
To make the puree, you can use water instead of vegetable stock. For an extra-fine texture, do not skip the sieving step. You can add a pinch of sugar to the carrot puree to enhance its natural sweetness.
Nutritional values
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