Gourmet Alsace > Gastronomy and Alsatian recipes > Recipes by Alsatian Chefs
Recipe suggested by Philippe Clauss, Au Moulin, in La Wantzenau
Zander fillet with comfrey doughnut and garden vegetables
Ingredients for 2 servings:
1 small zander (600/800 g), 1/4 white cabbage, 2 beetroots of different colours, 2 nice comfrey leaves, salt, butter, cocoa butter, frying oil.
Batter: 1/2 dl Sylvaner wine, 1/2 dl vegetable stock, 1 egg white, 1 ½ tablespoons white flour, 1 tablespoon poppy seeds, 1 dash of tabasco, salt.
Vinaigrette: juice of 1 lemon, 2 tablespoons olive oil, 1 tablespoon marrow seed oil, 1 spoon grated Parmesan, salt, freshly milled black pepper.
Preparation:
Peel the beetroots, cut into slices about 3 to 4 mm thick and braise with a knob of butter and a ¼ glass of water. Make sure they stay firm.
Finely slice the cabbage and blanch in a large volume of boiling water. Keep it nice and crisp, strain and keep it warm adding a knob of melted butter.
Fillet the zander, remove the skin, salt lightly, sprinkle with cocoa butter and cook both sides in a non-stick pan.
Heat up the cooking oil to 180°C and beat all the batter ingredients together. Dip the comfrey leaves into the batter, drain off any excess mixture and fry them. Stir to make sure they are evenly cooked and drain on kitchen paper.
Make the vinaigrette by mixing all the ingredients together. Season generously with salt and pepper.
Serve up on a warm plate and season with the vinaigrette and serve immediately.
Informations :
Restaurant Le Moulin de la Wantzenau
2
impasse du moulin
67610 La Wantzenau
Tél : 03 88 96 20 01
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Opening :
