Zander Kross gebacken mit Röstis - Fisch auf fränkisch mit Sauerrahm ist ein schnelles und einfaches Gericht, das trotzdem voller Geschmack ist. Die knusprige Panade und die würzigen Röstis harmonieren perfekt mit dem zarten Fisch, während der saure Sahne-Dip für eine angenehme Frische sorgt. Ein perfektes Essen für einen stressigen Abend, wenn man nicht viel Zeit hat, aber dennoch etwas Leckeres auf den Tisch bringen möchte.

Zander kross gebacken mit Röstis - Fisch auf fränkisch mit Sauerrahm | Das schnelle Gericht

Today on Schnellgericht, we are making a beautiful crisp-skinned zander fillet served with sauerkraut and a kresse dip, accompanied by lightly sautéed tomatoes and a sprinkle of herbs. This dish is not only easy to cook but also light and delicious.

To start with, we need some fresh potatoes, preferably the newly harvested ones as they are tender and have a thin skin, making them perfect for the dish. We also need some kresse, sauerkraut, sour cream, lemon, garlic, chili pepper, black olives, and zander, which can be substituted with other fishes like forelle, saibling, or philips.

The first step is to preheat the pan on an induction stove. We need to be careful not to make it too hot or too cold; otherwise, it can either burn the potatoes or not cook the fish properly. While the pan is getting heated, we can prepare the potatoes by washing and grating them finely, and then adding some salt and pepper and placing them in the pan to cook on low heat.

Meanwhile, we can prepare the zander by seasoning it with salt and pepper and coating only the skin with some flour. The skin should then be placed in the pan, and we should avoid touching it until it becomes crispy and turns golden brown. This should take about five minutes on one side.

For the sauerkraut dip, we can mix the sour cream, salt, pepper, and chopped kresse. We can also chop some garlic and black olives to sprinkle over the zander at the end. Once the zander is cooked, we can flip it over for 20 seconds to cook the other side before removing it from the pan.

To assemble the dish, we can place the zander on a plate, add the sauerkraut dip on top, and sprinkle the chopped garlic and olives over it. We can also add the lightly sautéed tomatoes and sprinkle some herbs and lemon juice over them. Finally, we can place the crispy potato rösti beside the zander, and sprinkle some kresse on top for garnish.

This dish is not only beautiful to look at but also packed with flavor and texture. The crispy skin of the zander complements the sour tanginess of the sauerkraut dip perfectly, while the lightly sautéed tomatoes add a refreshing burst of sweetness to balance it out. The potato rösti acts as a perfect neutralizer, soaking up the flavors from the zander and sauerkraut, creating a complete dining experience.

In conclusion, this beautiful crisp-skinned zander fillet served with sauerkraut and a kresse dip, accompanied by lightly sautéed tomatoes and a sprinkle of herbs, is a light and delicious dish that is not only easy to cook but also perfect for any occasion.
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