Ingredients for the saffron broth

  • Juice of 9 limes
  • 2 green celery stalks
  • 4 white onions
  • 5 g ginger
  • 230 ml water
  • 1 g saffron threads

To prepare the saffron broth and the anchovy relish

Mix the lime juice and the white onions. Chop the remaining ingredients, add them to the mixture and combine. Place the mixture in the fridge overnight. The next day, strain the mixture, season with salt and cold-infuse with saffron.

Ingredients for the anchovy relish

  • 15 g coriander leaves
  • 2 lemongrass stalks
  • Salt
  • 20 g Colatura di Alici

To prepare the zander fillet

Remove the skin and bones, then cover the fish completely with salt and sugar on both sides. Vacuum-seal and leave to pickle for 2.5 hours. Then, remove the salt and sugar and wash the fish. Cut into bite-sized pieces and divide into 4 portions.

Ingredients for the zander fillet

  • 120 g zander fillet
  • 120 g salt
  • 80 g sugar
  • Fleur de sel

To prepare the garnish

Cut ⅓ of celery into thin slices, and brunoise the remaining celery into tiny cubes. Then, add shallots, olive oil, vinegar, pepper and salt to taste. Brunoise the cherry tomatoes into tiny cubes.

Ingredients for the garnish

  • 1 celery stalk
  • 1 small red onion
  • 4 dried cherry tomatoes
  • Basil
  • Shallots
  • Olive oil
  • Vinegar
  • Pepper
  • Salt

To serve

Place the zander fillet portions in a deep dish, drizzle with a little olive oil, and season with Fleur de Sel. Garnish with a few onion slices, dried cherry tomatoes, a little celery marinated in olive oil, and basil. Pour on the saffron broth and serve.