This dish is a recipe from the middle ages, nobody can't really tell which area in Germany it originates

Ingredients

• 250g fresh Zander fillet
• 1 medium onion, chopped
• 1 spring onion, chopped
• 500g parsley root, chopped into large chunks
• 1 potato for binding, chopped into large chunks
• 1 litre of beef stock
• 1 large bunch of parsley
• 150ml crème fraiche
• 1 teaspoon mustard
• ½ a lemon
• 40g butter
• Seasoning

Preparation

1. Fry the onions and spring onions until soft and glassy. Add the parsley root and potato.
2. Add salt, grated nutmeg, freshly grounded pepper and beef stock.
3. Cook slowly for 25 mins.
4. In the meantime, separate the parsley into two halves.
5. Finely chop one half and mix with the butter to make parsley butter.
6. Add salt and pepper.
7. The parsley butter is added at the end of preparation to provide flavour and keep the natural green colour.
8. Cover the remaining half of the parsley in some salt, pepper and flour and use as a lightly fried garnish for the Zander fillet.
9. Rinse fish under a running tap and drip-dry.
10. Cut into 50-60g pieces.
11. Cover in salt, pepper and lemon juice.
12. Cover lightly in flour. Lightly fry in hot butter.
13. Place the soup in a blender and then filter through a sieve.
14. Place filtered soup in a pot and slowly heat, adding the crème fraiche and the teaspoon of mustard.
15. Add the parsley butter as described above.

Serving suggestion

Serve the parsley root soup in pre-warmed soup bowls and place the Zander fillet in the centre, topping it off with the parsley garnish described above.