• img
  • Zander salad
    1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.00 out of 5)
    Loading...Loading...
    By Andreas Viestad

    Zander salad

    Print Friendly
    Share
    Print Friendly

    The zander is a common European fish, and is mainly imported to the US. If you want a more local fish, the North American walleye is closely related to the zander.

    Spelt and barley are healthy and tasty grains that can be boiled and eaten like a Northern European risotto.

    I serve the zander on a salad of spelt, barley and green shots. If you can’t find all the green shots you can use a combination of rocket leaves, edible flowers and herbs, like parsley and dill.

    Serves 2

    PREPARATION:

    • 1

      Cook the spelt and barley in vegetable stock for 30 minutes. Season the zander fillets with salt and pepper. Fry the fillets in oil in a warm pan over a medium heat, for 3 minutes with the skin side facing down and 1 minute on the other side.

    • 2

      Fry the onion in the beer cider and the juice left over after frying the fish. Add salt and pepper to taste.

    • 3

      Serve this dish on a plate with the boiled barley, along with the spelt, wheatgrass, herbs and fish juice.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S10 E06 The Grain Belt of the Country and tagged . Bookmark the permalink.
  • Comments

  • Related articles

  • The zander is a common European fish, and is mainly imported to the US. If you want a more local fish, the North American walleye is closely related to the zander.

    Spelt and barley are healthy and tasty grains that can be boiled and eaten like a Northern European risotto.

    I serve the zander on a salad of spelt, barley and green shots. If you can’t find all the green shots you can use a combination of rocket leaves, edible flowers and herbs, like parsley and dill.

    Serves 2

    PREPARATION:

    • 1

      Cook the spelt and barley in vegetable stock for 30 minutes. Season the zander fillets with salt and pepper. Fry the fillets in oil in a warm pan over a medium heat, for 3 minutes with the skin side facing down and 1 minute on the other side.

    • 2

      Fry the onion in the beer cider and the juice left over after frying the fish. Add salt and pepper to taste.

    • 3

      Serve this dish on a plate with the boiled barley, along with the spelt, wheatgrass, herbs and fish juice.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook