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Zander with Herbs de Provence

    

No. of servings

4

Ready in

50 min.

Difficulty

low

 

Categories:     

 

Provençal pepper1tbsp1tablespoon
ground black pepper-
leek1pc1piece
olive oil0tsplitre
potatoes1.1lb500grams
salt-
semi-sweet white wine¾cup2decilitres
smoked bacon5.25oz150grams
sunflower oil-
vegetable salt-
water¾cup2decilitres
zander1.3lb600grams

1. 

zander 1.3 lb (600 g)  potatoes 1.1 lb (500 g)  leek 1 pc  smoked bacon 5.25 oz (150 g)  Provençal pepper 1 tbsp  ground black pepper  salt  vegetable salt  olive oil  sunflower oil

To prepare zander with Herbs de Provence, we need: zander fillets, potatoes, leek, bacon, olive oil, salt, ground black pepper, Herbs de Provence.

2. 

Cut leek into thin rounds, bacon into noodles and cook them together in a little oil.

3. 

Remove all the bones from zander and prepare filets, season them with salt, ground black pepper and sprinkle with Herbs de Provence. Place zander fillets on baking tin greased with olive oil and potatoes cut into thin slices. Sprinkle potatoes with vegetable salt and Herbs de Provence.

4. 

semi-sweet white wine ¾ cup (200 ml)  water ¾ cup (200 ml)

Spread cooked mixture of the bacon and leek, pour in some water or white wine and roast for 30 minutes.

Bon appetit!

 

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