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Fish and Seafood

Squash and Vegetable Julienne with Fried Zander (Pikeperch) and Mustard Sauce

Autumn is here and with it the pumpkin season. At the Bäkemühle in Kleinmachnow chef Ronny Pietzner gets his inspiration from his herb garden and local seasonal vegetables.

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Ingredients for 4 people:

Mustard Sauce:

Cream 200ml
Butter 0,05g
Sour cream 300g
Vegetable Stock 500ml
Dijon Mustard 2 table spoons
Mustard 4 table spoons
Curcurma 2 table spoons
Honey 100 ml
Salt, Pepper, Sugar

Melt the butter in a saucepan. Add the whole grain and the normal mustard. Add the cream, the sour cream and the stock and bring to the boil. Add honey, the curcurma and the seasoning.

Vegetable Julienne:

Red Kuri Squash 30g
Yellow Zucchini 30g
Green Zucchini 30g
Carrot 30g
Cucumber 30g
Pepper, Salt
Dill 1 bundle

Peel the vegetables and cut into strips. Sauté in butter and season.

Zander Filet

Zander filets @ 140g 4 pieces
Oil, Salt, Pepper

Heat oil in a frying pan. Place the zander in the pan. Add fresh rosemary and thyme. Remove the herbs before turning the fish over. Season and fry the fish.

Presentation:

Pour the sauce onto a plate. Create a nest using the vegetables in the center of the sauce. Add the fried zander. Garnish with a sprig of dill.

13.10.2010 DW-TV Euromaxx a la carte koch

Chef Ronny Petzner

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