Zander with mustard crust and kohlrabi recipe

Zander with Mustard Crust and Kohlrabi recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable Zander with Mustard Crust and Kohlrabi recipe, a delightful combination of flavors that will tantalize your taste buds. This dish features tender zander fillets coated with a crispy mustard crust, perfectly complemented by the subtle crunch and mild sweetness of kohlrabi. The blend of tangy mustard and delicate fish creates a harmonious balance of flavors, making it a true culinary delight. Prepare to indulge in this elegant yet simple recipe that will impress both family and guests alike.

Keywords: Zander, Mustard Crust, Kohlrabi, Recipe, Delightful

Zander with mustard crust and kohlrabi recipe details

Zander with mustard crust and kohlrabi recipe, recipe Rating: 4.7
Number of votes:124 

Ingredients

For the fish:

1 tbsp mustard seed

2 tbsp Dijon mustard

1 tsp breadcrumbs

1 tbsp parsley, finely chopped

1 tbsp thyme, finely chopped

1 tbsp rosemary, finely chopped

1 zander, ready to cook, approx. 1.3 kg

sea salt and black pepper

150 g butter

3 shallots, finely diced

For the vegetables:

700 g kohlrabi

salt and pepper

100 g single cream

1 tbsp soft butter

1 tbsp flour

lime juice

1 tbsp chives, chopped

Instructions

Spoon the mustard seeds into a freezer bag and crush with a rolling pin. Bring some water to a boil and soak the mustard for 10 minutes, then drain. Mix the Dijon mustard with the breadcrumbs, the herbs and the mustard seeds.

Rinse the fish with cold water and pat dry. Season with salt and pepper inside and outside. In a skillet, heat the butter and sauté the shallots until lucent. Remove from the heat and stir in the mustard mixture.

Preheat the oven to 200°C. Place the fish, dorsal fin upside, in a long and narrow casserole dish. Coat with the mustard mixture. Bake in the preheated oven for 25-30 minutes.

In the meantime, peel the kohlrabi, cut into ˝ cm slices and quarter the slices. Cook in a little boiling salted water until al dente. Drain the kohlrabi and collect the liquid. In a small saucepan combine 100 ml of the cooking liquid with the single cream and bring to a short boil. Knead the soft butter with the flour and add the mixture into the boiling sauce. Cook over low heat for approximately 3 minutes, then return the kohlrabi. Season to taste with salt, pepper and lime juice.

Transfer the kohlrabi with the sauce into a serving bowl, sprinkle with chives and serve with the baked fish.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 45 min
Resting time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a