1. To make the polenta strudel, heat the butter and milk in a pan. Stir in the polenta, cook briefly, then turn off the heat and leave the polenta to swell. Stir in the eggs and chives and season with salt. Brush the sheets of puff pastry with beaten egg, spread the slightly cooled polenta mixture on top and roll up. Brush the strudel rolls with egg and bake in a fan oven pre-heated to 200 °C for 30 minutes until golden brown.
2. Remove the woody ends from the asparagus spears; peel the white asparagus. The green asparagus does not need to be peeled unless it is no longer very tender. Heat some olive oil in a frying pan, sauté the prepared asparagus spears, season with salt and pepper and allow to caramelise. Add the cherry tomatoes, dried tomatoes and garlic and gently sauté them with the asparagus. For a special touch, add a good dash of plum vinegar to the asparagus medley.
3. Melt the butter in a frying pan over medium heat and add the thyme. Place the lemon cut side down in the frying pan – the fruit sugar will caramelise and the lemon’s flavour will be released. Season the zander fillets and fry them skin side down in the hot butter for about 2 minutes; turn them over and fry for another 2 minutes.
4. Combine the panko crumbs with the pumpkin seeds and the pepper mixture. As soon as the zander fillets are cooked, dip them in the breadcrumb mixture, turning them so that they are coated on all sides. Serve immediately with the asparagus medley and the polenta strudel.Print recipe
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