1 bundle basil
1 tsp butter
1 tsp cornstarch
0.5 units lemon
1 tsp paprika
1 bundle parsley
2 pinch pepper (ground)
500 g potatoes (firm)
300 g quark
1 units red onion
1 bundle sage
2 pinch salt
4 tbsp sunflower oil
300 g zander fillet
Wash, shake dry and finely chop the herbs.
Ingredients
1 bundle basil, 0.5 bundle parsley, 1 bundle sage
Wash the lemon in hot water and dry it. Squeeze the juice from one half. Keep the other half in the fridge for future use.
Mix the quark with the herbs and remaining ingredients.
Ingredients
0.5 units lemon, 300 g quark, 1 pinch salt, 1 pinch pepper (ground)
Bring a large pan of salted water to the boil.
Cook the potatoes for about 20 minutes, then peel and slice them.
Ingredients
500 g potatoes (firm)
Peel and dice the onion.
Wash the parsley, shake dry and finely chop.
Ingredients
1 units red onion, 0.5 bundle parsley
Heat oil in a frying pan and swirl it around.
Coat the sliced potatoes in paprika and cornstarch and fry until golden brown.
Add the butter, parsley and onions to the potatoes and fry for 3 minutes over a medium heat.
Ingredients
2 tbsp sunflower oil, 1 tsp paprika, 1 tsp cornstarch, 1 tsp butter
Heat oil in a frying pan and swirl it around.
Fry the zander skin-side down over a medium heat for 6 to 8 minutes until golden brown. Turn the zander over and fry for 2 minutes on the other side. Season with salt and pepper to taste.
Ingredients
300 g zander fillet, 2 tbsp sunflower oil, 1 pinch salt, 1 pinch pepper (ground)
Plate up the zander, fried potatoes and herb dip and serve.
893
54.45 g
49.56 g
54.54 g
