Pan-fried zander with kohlrabi water, caper powder and chicory grumolo
- Starter
- Medium
- 2
- 30 minutes
PT30M
Ingredients
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
- 1 lemon
- 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
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Pan-fried zander with kohlrabi water, caper powder and chicory grumolo
