Ingredients for 2 meals
2 small shallots
20 grams butter
100 milliliters of white wine or vegetable broth
100 milliliters of fish stock
100 milliliters soy cream
1 piece fresh horseradish (around 20 grams)
½ lemon
Salt and white pepper
2 Zander fillets (so around 160 grams;, shingled with skin)
1 tablespoon flour
1 tablespoon olive oil
The preparation sequence
Shallots Peel and finely dice. Butter in a small saucepan, Cauldron warm and shallots sauté it.
Pour white wine and vegetable stock and let boil down almost completely.
The fish stock and let pour again reduce to about half. Soy cream admit and let it boil creamy.
Horseradish, peel and grate finely. express lemon.
Heat sauce again once, remove from heat and stir in the horseradish. Season with salt, pepper and lemon juice. Keep warm.
Zander fillets rinse and pat dry. repeatedly chop the fish skin with a very sharp knife.
Zander fillets with salt and pepper and coat with flour. Excess flour shake it gently. Heat the olive oil in a frying pan strong.
Laying Zander fillets with the skin side down in the skillet and fry very crispy over medium heat 7-8 minutes.
Dip the walleye fillets and cook on the flesh side for 1-2 minutes. give with the sauce on plate and bring to the table.
A bit of advice
Thus the skin is really crispy, brown the pikeperch necessarily sharp and call too soon. Another plus here is that the delicate fish does not fall apart.
Per serving: 393 kcal
Fine Zander and white sausages with refined Curry Orange Ketchup
Unlike the usual Weißwurst this creation does have a lot of flavor but little fat while maintaining ample easily digestible protein.
Ingredients for 10 meals
160 milliliters of dry white wine
4 teaspoon mild curry powder
500 grams perch fillet (without skin)
2 eggs (Size: M)
300 milliliters soy cream or whipped cream
½ bunch of chives
Salt and white pepper
1 meter sausage casing (time preorder the butcher!)
1 red onion
1 tablespoon olive oil
1 small orange
200 milliliters ketchup
Tabasco (optional)
The preparation sequence
The bowl and blade of a food processor for 30 minutes in the freezer place. Meanwhile, boil the white wine until it is syrupy. 1 teaspoon curry stir and chill.
Rinse the very well-chilled pike-perch fillet cold, pat dry and chop into small pieces. take eggs directly from the refrigerator and divide. Egg whites with the fish in the food processor or in a tremendous hackers chop finely.
give plenty of ice cubes in a bowl and then put a second bowl. in hanging a fine sieve and pour in the mass pike. stroke a spoon as quickly as possible through the sieve.
Slowly pull the cold soy cream or cream with a whisk under the Zander puree. Refrigerate.
clean chives in water, shake dry and chop into very small rings. lift with the cold white wine syrup under the Zander mass. Season with salt and pepper. For 30 min, chill.
The gut repeatedly flush thoroughly with cold water. fill fish mixture into a piping bag with Lochtülle. evert the intestine to the spout, press little Zander mass in the intestine to remove the trapped air. Now the end of the intestine tie with kitchen twine.
fill fish ground with an even pressure in the intestine. divide up 10 small sausages each by a pivot and tie with yarn. The end of the intestine also bind. Sausages several times with a pin and put 30 minutes cold.
Onion peel and finely chop. Heat the oil in a small saucepan, Cauldron heat and cook the onion until soft. Squeeze the orange and measure 75 milliliters of juice.
stir ketchup and orange juice under the onions, sprinkle remaining curry powder over it and briefly heat again. Season to taste with Tabasco, salt and pepper.
In a wide saucepan, Cauldron so to the 5 liters of salt water at 70 ° C (thermometer use - the water is too hot, coagulates the sausage mixture). Sausages put, cover with a tea towel and leave for 15 minutes. With the skimmer lift, giving on a plate and go immediately with the sauce on the table.
A bit of advice
The "sausage" as the la Star Chefs is really noble, but far from easy. They succeed even experienced only if they adhere strictly to the recipe and make sure that all the ingredients are cold (will clot the fish protein very quickly).
Per serving: 143 kcal
Fried mackerel fillets with red wine sauce on roasted beetroot leaves
Low fat mackerel and olive oil are not exactly - but she points each with a large portion of valuable omega-3 fatty acid or unsaturated fatty acids. Who will be enough potatoes or brown rice, the dietary fiber balance compensates optimally.
Ingredients for 2 meals
1 red onion
2 tablespoons olive oil
1 sprig of rosemary
200 milliliters of red wine or beetroot juice
125 milliliters chicken stock
350 grams of beetroot leaf
1 clove of garlic
Salt and freshly ground pepper
2 mackerel fillets (so around 160 grams; with skin)
2 tablespoons flour
little cornstarch (as desired)
The preparation sequence
Peel onion and chop finely. 1/2 tablespoon of oil in a small saucepan, Cauldron heat. Onions sauté until soft.
clean rosemary in water, slightly shake dry and give the red wine into the saucepan, Cauldron. boil down to about 1/3 of the liquid.
Chicken stock and let pass again boil down to half. Strain through a sieve into a second saucepan, pour boiling pans and set aside.
clean beetroot leaves in water and spin dry.
Peel garlic and finely shred.
1 tablespoon of oil in a frying pan heat up. Beetroot leaves and garlic over medium heat for 1-2 minutes while stirring fry. Add 2 tablespoons of water and covered with a small heat 4-5 minutes cooking, simmer. Season with salt and pepper.
Rinse mackerel fillets, pat dry, season with salt and coat with flour. The remaining oil in a second skillet heat. Fish fillets in it from each side fry for 2-3 minutes.
Heat the sauce again once and bind as desired, for example, with little being rührter in cold water cornflour.
Add the beetroot leaves on plates and distribute