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IJsselmeer-Zander in der Salzkruste

Dieses Gericht besteht aus IJsselmeer-Zander in Salzkruste, Chicorée, Kartoffelpüree und Hollandaise-Sauce.

Zutaten

10Zweige Zitronenthymian
1Orange
1Rote Chili
400units.grammEiweiß
3units.kilogrammIJsselmeer Zander
1Zitrone
Hollandaise-Sauce kulinarisch sous-vide
klassisches Kartoffelpüree sous-vide
Chicorée in Orangensaft sous-vide
300units.grammfeines Meersalz
8Geröstete Knoblauchzehen

Zubereitung

  • Coat the pike-perch with the whipped egg whites.
  • Place the pike-perch in an oven at 210°C and cook until a core temperature of 68°C is reached.
  • Remove the salt crust from the pike-perch.
  • Carefully fillet the pike-perch with a spoon.
  • Serve with sautéed chicory and the warmed mashed potatoes and hollandaise sauce.