Zander (pike-perch) with pineapple and juniper berries
Cooking time ~15 min
Serves 2
Ingredients
1 + 1 tbsp ev olive oil
1 + 1 tbsp butter (or frying margarine)
1/3 fresh pineapple, peeled, hard parts discarded and cut into small pieces
1 shallot, sliced
1/2 mild green pepper (jalapeno), deseeded and shredded
12 juniper berries, coarsely ground in mortar
300 g skinned zander (pike perch) fillets
A pinch of ground white peppercorns
0,5-1 tbsp coarse salt
Preparation
Fry the pineapple, shallot, jalapeno and juniper berries in evoo-butter mix on high heat for 5-7 minutes until slightly charred, season to taste with salt and white pepper, put aside and cover with foil.
Fry the fillets in evoo-butter mix on medium heat for approximately 3 minutes per side until slightly browned. Take aside and let the fillets cook further on the hot pan for a minute or two. Season to taste (1/2 -1 teaspoons) with coarse salt (finger salt) and a pinch of ground white pepper.
Sprinkle the pineapple mix on top, serve with mashed potatoes (loosened with milk/vegetable milk), pour the oil from the pan on top and garnish with halved cape gooseberries and a slice of lemon.
Cooking time ~15 min
Serves 2
Ingredients
1 + 1 tbsp ev olive oil
1 + 1 tbsp butter (or frying margarine)
1/3 fresh pineapple, peeled, hard parts discarded and cut into small pieces
1 shallot, sliced
1/2 mild green pepper (jalapeno), deseeded and shredded
12 juniper berries, coarsely ground in mortar
300 g skinned zander (pike perch) fillets
A pinch of ground white peppercorns
0,5-1 tbsp coarse salt
Preparation
Fry the pineapple, shallot, jalapeno and juniper berries in evoo-butter mix on high heat for 5-7 minutes until slightly charred, season to taste with salt and white pepper, put aside and cover with foil.
Fry the fillets in evoo-butter mix on medium heat for approximately 3 minutes per side until slightly browned. Take aside and let the fillets cook further on the hot pan for a minute or two. Season to taste (1/2 -1 teaspoons) with coarse salt (finger salt) and a pinch of ground white pepper.
Sprinkle the pineapple mix on top, serve with mashed potatoes (loosened with milk/vegetable milk), pour the oil from the pan on top and garnish with halved cape gooseberries and a slice of lemon.
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