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
- 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
- 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"