No. of servings
|ground black pepper||-|
|semi-sweet white wine||¾||cup||2||decilitres|
To prepare zander with Herbs de Provence, we need: zander fillets, potatoes, leek, bacon, olive oil, salt, ground black pepper, Herbs de Provence.
Cut leek into thin rounds, bacon into noodles and cook them together in a little oil.
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.
Spread cooked mixture of the bacon and leek, pour in some water or white wine and roast for 30 minutes.