Zander Salad

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 not find all the green shots you can use a combination of rocket leaves, edible flowers, and herbs, like parsley and dill.

INGREDIENTS:

Number of servings

Serves 2

List of ingredients

4 zander fillets

1 cup (2 ½ dl) pearl barley, soaked in water over night

1 cup (2 ½ dl) pearl spelt, soaked in water over night

3 oz. (80 g) wheatgrass

4 dill flowers

4 onion flowers

2 oregano flowers

2 tbs. vegetable oil

4 sage leaves

1 tbs. chopped onion

4 tbs. beer vinegar or malt vinegar

Salt

Pepper

PREPARATION:

• 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.

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

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