Especially delicious on black salsify

Ingredients

• 800g of skinned zander fillet, cut into equal-sized pieces
• 1 slice of bread
• 800-1000g fresh black salsify
• 1 lemon
• 1 carton of crème fraiche
• a little flour
• a little milk
• a knob of butter
• a bit of olive oil
• fresh seasonal herbs
• Seasoning (salt and pepper)

Preparation

The salsify:

1. Prepare a little water with lemon and flour.
2. Mix it thoroughly.
3. Peel the fresh salsify, preferably wearing gloves.
4. Immediately after peeling place them into the prepared water.
5. When all the salsify is peeled, blanch it in salted water until it is "al dente".
6. Heat up a little butter.
7. Add 2 teaspoons of flour to the butter and then a little milk and crème fraiche, keeping a thick.consistency.
8. Add the salsify to this mixture.
9. Season with salt, pepper and nutmeg .
10. Allow to cook for 10-15 minutes.
11. Cut the salsify into pieces of appetising size.
12. Check the taste one last time.

The zander:

1. Wash the fillet.
2. Season it with salt, pepper and lemon juice.
3. Slice the bread giving the thinnest possible slices.
4. Carefully remove the bread crusts and use them to cover the fillets.
5. Spice with olive oil and the following herbs:
6. a little fresh thyme
7. tarragon
8. lemon balm
9. optional 1-2 grounded cloves of garlic
10. Wrap in the bread slice and fry the fillets for approx. 6-8 minutes.
11. The coat of bread will keep in the fish juices.
12. To seal the coating of bread, places the seams into the pan first.
13. Sear the seams.
14. That is a standard method of professionals.

Serving suggestion

• Slice the fish only once.
• Cut it into angular pieces to exposing nice, juicy edges.
• Place them on the prepared salsify.
• As a side dish, little potatoes.
• Garnish with dill or parsley.
• An alternative side dish is wild rice on a colourful risotto of vegetables.
• A suitable beverage would be a glass of dry white German "Burgunder“