Seared zander with apple and cucumber relish, Salad Pea and Tahoon oil

Zander

• 1 fresh zander fillet, ready to cook
• 100 g butter

Apple and cucumber relish

• 1 Granny Smith apple
• 50 g honey cucumber
• 50 g salted cucumber
• 50 g snack cucumber
• 1 shallot
• 10 g mustard seeds
• 5 g honey
• Salt & black pepper

Finish & decoration

• 100 ml buttermilk
• 50 ml Tahoon oil
• Salad Pea from Koppert Cress

Method:

Flambéed zander

• Remove the skin from the zander fillet and cut into very fine strips. Lay flat on a cold plate.
• Heat the butter in a small pan until golden brown (nut butter), then pass through a fine sieve.
• Brush the zander strips with the warm butter.
• Flame briefly with a blowtorch – just enough to release the aroma and cook the fish slightly.

Apple and cucumber relish

• Finely dice the apple and cucumber. Mix in a bowl.
• Finely dice the shallot and sauté with the mustard seeds in a little neutral oil until translucent.
• Add honey and reduce slightly.
• Mix everything with the remaining ingredients, season with salt and pepper and chill.

To serve

• Spread the relish in the middle of the flamed pike-perch.
• Drizzle buttermilk and tahini oil decoratively over the plate.
• Garnish with a generous sprinkling of Salad Pea.