Ingredients – Zander
- 500 g zander fillet without skin,
- cut in 4 equal-sized pieces
- 60 ml teriyaki sauce
- 1 tbsp ginger, finely chopped
- 1 tbsp honey
- 1 tbsp mustard
- 1 tbsp sumac
- 1 pinch star anise, ground
- 1 pinch cayenne pepper
- ½ tsp lemon juice
Preparation Zander
Bring all ingredients for the glaze to the boil and simmer on a low heat to thicken. Coat the zander with a little glaze and vacuum-seal. Cook on Steam 62 °C for 8 minutes. Take out of bag, place on a baking tray and brush with glaze for about 2 minutes. Glaze on Hot Air for 2 minutes.
Ingredients – Rose Beetroots
- 2 beetroots, peeled and cut into very
- thin slices
- 200 ml water
- 200 ml red wine vinegar
- 200 g sugar
- 1 cm ginger, peeled and sliced
- 1 tsp each mustard seeds
- and peppercorns
- 4 tbsp rosewater
Preparation – Rose Beetroots
Mix water, vinegar, sugar, ginger, mustard seeds, peppercorns and bring to boil, add the beetroot slices with the rosewater. Season to taste with salt and pepper. Take from heat and leave until cold.
Ingredients – Sour Cherry Salsa
- 200 g sour cherries, stoned
- 50 g sugar
- 50 g raspberry vinegar
- 1 red chilli, deseeded and finely diced
- ½ red onion, finely diced
- 1 tsp ginger, finely chopped
- Rosewater and Vietnamese
- fish sauce for seasoning
Preparation – Sour Cherry Salsa
Zucker und Essig aufkochen. Alle anderen Zutaten dazugeben und bei geringer Hitze ca. 20 Minuten köcheln lassen. Mixen und mit Rosenwasser und Fischsauce abschmecken.
Settings Zander
With preheat
8 minutes | Steam 62 °C
Serving suggestion
Arrange beetroot slices and zander on plate. Garnish with salsa, maybe beetroot puree and bread or crackers.