Zander with Herbs de Provence
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251recipe,photo-recipe,zander,Provençal pepper,Fish,Gluten-Free,Lactose-Free
Fish
Ingredients
Ingredients
| Provençal pepper | 1 35 | tbsp kcal | 1 | tablespoon | |
| ground black pepper | 0 ?? | kcal | 0 | ||
| leek | 1 ?? | pc kcal | 1 | piece | |
| olive oil | 0 ?? | tsp kcal | 0 | litre | |
| potatoes | 1.1 460 | lb kcal | 500 | grams | |
| salt | 0 ?? | kcal | 0 | ||
| semi-sweet white wine | ¾ 180 | cup kcal | 2 | decilitres | |
| smoked bacon | 5.25 837 | oz kcal | 150 | grams | |
| sunflower oil | 0 ?? | kcal | 0 | ||
| vegetable salt | 0 ?? | kcal | 0 | ||
| water | ¾ 0 | cup kcal | 2 | decilitres | |
| zander | 1.3 487 | lb kcal | 600 | grams |
Recipe
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!
