Zander on Baby Peas

with Sauce hollandaise


für 2 Personen
  • 2 zander fillets without skin (160 g each)
  • 80 g baby peas
  • 1 shallot
  • 40ml veal jus in a glass
  • 40ml hollandaise sauce
  • 6 cherry tomatoes
  • 100 ml olive oil
  • 20g butter
  • salt
  • pepper

This is how it’s done:

Step 1:
Heat the butter and olive oil in a small saucepan over medium-high and sauté the shallots for 2 minutes. Then add the baby peas and toss for 2 minutes over medium heat.

Step 2:
Heat the veal jus and hollandaise separately and set aside to keep them warm.

Step 3:
Heat the olive oil in a pan and sauté the zander at a medium temperature for 4 minutes. Meanwhile, halve the cherry tomatoes and season with salt and pepper.

Step 4:
Arrange the baby peas on a flat plate together with the zander and cherry tomatoes and decorate with veal jus and hollandaise sauce.