Fried zander fillet with pea puree

Fish meets legumes

INGREDIENTS FOR 4 PERSONS

Fried pike perch fillet

500 g zander fillets ready to cook, 4 tbsp olive oil, 1 lime (juice)
WIBERG product: 1 tbsp ORGANIC Ursalz Herbs

Pea puree

750 g peas (also possible frozen), 150 ml cream/cream, 1 tbsp butter
WIBERG product: 2 tsp ORGANIC Ursalz Herbs

PREPARATION

Fried pike perch fillet

Fry the zander fillets in a coated pan, first on the skin side in olive oil until crispy and juicy and refine with ORGANIC Ursalz, herbs and lime juice.

Pea puree

Put 100 g peas aside. Cook the remaining peas together with the cream/cream for about 5 minutes, puree finely and season with BIO Ursalz herbs. Heat the 100 g peas with a little water and pour over the prepared puree. Then finish with butter and ORGANIC Ursalz herbs.

Garnish: fresh basil

Tip: Due to the natural sweetness of the pea, this pea puree is a real highlight for children.
Do not keep the puree warm for too long, otherwise it will lose its green color.