Lanersbacher Hof receipe of the month

Award-winning recipes for "Hobby Chefs"


The Lanersbacher Hof recipe of the month award-winning recipes for "Hobby Chefs".

Our top chefs regularly introduce you to a selected recipe for after-cooking.
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The recent Lanersbacher Hof receipe of the month


Asparagus salad with fried zander fillet

Recipe for 4 servings

Asparagus salad:

  • 4 pcs. Green asparagus
  • 8 pcs. White asparagus
  • about 2 liters of water
  • Salt, sugar
  • 2 eggs
  • 1/8 white wine
  • Juice of 1 lemon
  • 1 slice of white bread
  • 2 tablespoons white balsamic vinegar
  • Olive oil

Zander fillet:

  • About 800 g of zander fillet
  • Salt, Pepper
  • Olive oil

Preparation of asparagus salad:

Peel the asparagus, heat the water with wine, salt, sugar, lemon juice, put in the asparagus, add the white bread, bring to a boil and put aside until the asparagus spears are slightly glassy. Mix balsamic vinegar with a little bit of asparagus water, add olive oil to a marinade, cut the asparagus into pieces and add to the marinade, mix and strain.

Preparation of zander fillet:

Cut approximately 800 g of zander fillet into equal pieces, season with salt and white pepper. In a hot pan with a little oil, fry on the skin side crisp, turn zander, briefly glassy and put on a plate to relax.

Arrange asparagus salad on the plate with the lukewarm zander fillet.

The Lanersbacher Hof kitchen team wishes "good luck"