Agrodolce of Alpine Zander with Radishes and Ghoa Cress

Ingredients for 4 persons

• 60 g Alpine zander
• 5 tbsp agrodolce
• Avocado dip
• 3 radishes, placed in ice water and finely sliced with a mandoline
• Ghoa cress oil
• Potato-Ghoa cress paper

Marinated Zander

Ingredients

• 240 g Swiss Alpine zander, skinless

Method
Rinse fillet under cold water, pat dry, cut into 10 g pieces.
Heat olive oil. Chop ginger, coriander stalks, celery, onion, garlic and fry ~10 min until golden. Remove, cool slightly. Add remaining ingredients, blend with hand blender, strain, pour over zander. Refrigerate 1–2 hrs to cook in stock.
Before serving, separate agrodolce from zander and strain again.

Agrodolce

Ingredients

• 200 ml olive oil
• 1 piece ginger
• 100 g coriander stalks
• ½ celery stalk
• 2 red onions
• 2 garlic cloves
• 50 g blossom honey
• Juice of 1 untreated orange
• 10 ice cubes
• Juice of 9 untreated limes
• 1 bowl Ghoa Cress (Koppert Cress)
• Salt & pepper

Avocado Dip

Ingredients

• 1 avocado
• ½ lime
• Salt & white pepper

Method
Wash, halve, pit avocado. Purée all ingredients with hand blender, strain.

Ghoa Cress Oil

Ingredients

• 200 g sunflower oil
• 60 g Ghoa Cress (Koppert Cress)
• 40 g spinach

Method
Mix all ingredients in Thermomix at 60 °C, speed 6, 3 min. Strain, fill piping bag, refrigerate overnight to separate. Cut bag tip, discard sediment. Strain again, pour into squeeze bottle, refrigerate.
Tip: Keeps 1 month in sealed container, use for finishing dishes.

Potato-Ghoa Cress Paper

Ingredients

• 100 g potatoes
• 100 ml water
• Salt
• 1 tbsp Ghoa cress oil

Method
Preheat oven to 100 °C. Peel, chop, boil potatoes in salted water until soft. Drain, blend with fresh water + Ghoa cress oil, strain. Spread thin 10 cm circles on baking mat. Dry 30 min, optionally press with second mat and dry another 30 min. Remove, cool, store airtight.

Chef: Sabrina Cipolla