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

  • Starter
  • medium
  • 2
  • 30 minutes, plus 8 hours to dehydrate the capers

PT30M

PT8H

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Grilled zander with kohlrabi, capers and baby spinach

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
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
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
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