Pan-fried zander with kohlrabi water, caper powder and chicory grumolo

This stunning pan-fried zander recipe is served with a cooling 'kohlrabi water' and dusted in caper powder for a fresh, bright starter perfect for a sunny day.

First published in 2017

Ingredients

Metric

Imperial

Grilled zander with kohlrabi, capers and baby spinach

  • 280g of zander fillet, skin-on, cut into 2 portions
  • 30g of salted capers
  • 200g of kohlrabi
  • 1 lemon
  • chicory grumolo verde, to garnish
  • extra virgin olive oil
  • salt

Equipment

  • Dehydrator
  • Spice grinder
  • Cold press juicer

Method

1
Start by making the caper powder, at least 8 hours in advance for serving. Rinse the salt from the capers, pat dry then dehydrate in the oven at 75°C for 8 hours (or use a dehydrator). Once completely dehydrated, add to a spice grinder or blender and blitz to a fine powder
  • 30g of salted capers
2
Roughly chop the kohlrabi into pieces and pass through a cold press juicer. If you don't have one, blitz in a blender then filter using a small mesh strainer lined with muslin cloth, squeezing to extract all the liquid
  • 200g of kohlrabi
3
Taste the kohlrabi water and adjust the seasoning with fresh lemon juice and salt
4
Season the zander fillets with salt and place skin-side down in a pan over a medium heat with a dash of oil. Fry until cooked through, dusting lightly in caper powder as it cooks
5
Serve the zander in bowls with the kohlrabi water and chicory leaves. Dress with a splash of extra virgin olive oil and serve
  • chicory grumolo verde, to garnish
  • extra virgin olive oil
First published in 2017

Working with Italian legend Gualtiero Marchesi and Le Manoir’s Raymond Blanc made Riccardo Camanini see cooking as more than just a job – it became a passion.

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