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Zander from the Kagerplassen

This dish is made by Tante Kee in Kaag and consists of pike-perch from the Kagersplassen with eel and groffiies.It is suitable for 10 people.

Ingredients

400gGreen lentils
2red wine vinegar
4sage leaves
7Olive oil
2celery stalks
Pepper and salt
zest of a lemon
8sprigs of parsley

800gpike-perch fillet

2Sushi vinegar
100ggroffies (finely diced brunoise)
4green herb mustard
3Shallots
4Olive oil
Pepper and salt

250gEel
Chives
sorrel, tarragon (finely chopped)
Flat-leaf parsley

spring onions
Crazy pea
1Romanesco
5mini fennel bulbs

Preparation

  1. Cook the lentils in plenty of water with the herbs and celery for about 15 minutes until al dente.
  2. Drain and reserve the cooking liquid.
  3. Mix the warm lentils with the olive oil, red wine vinegar, lemon zest, and some cooking liquid.
  4. Season with pepper and salt.

  1. Let the pike-perch cook gently and then fry the skin until crispy.

  1. Mix the ingredients for the vinaigrette. Warm slightly and at the last moment, mix in the eel and fresh herbs.

  1. Arrange the lentils in the center of the plate. Place the fried pike-perch fillet on top.
  2. Arrange the fennel, romanesco, and charred spring onion next to it.
  3. Spoon the vinaigrette with eel over the pike-perch.
  4. Garnish with crazy pea. Serve immediately.