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Sautéed Zander with Lukewarm Crème fraiche Pasta, Pine and Sauted Balsamico-Tomatoes

4 Servings

• 4 zander fillets
• olive oil, lemon juice, salt, pepper
• Pasta:
• 500 g Capellini pasta (or Linguette or extra fine tagliatelle)
• 2 cartons of crème fraiche
• lemon, salt, pepper
• ca. 100 g pine
• ca. 300 g cocktail tomatoes
• excellent balsamic vinegar
• basil to garnish(

1. Season zander fillets with salt, pepper and lemon, panfry shortly before serving.
2. Season crème fraiche to taste with salt, pepper and lemon juice.
3. Roast pines in a pan without oil.
4. Cut the skin of cocktail tomatoes crosswise, crush garlic with the back of a knife (don’t mash).
5. In a pan heat olive oil at medium temperature, add cocktail tomatoes and garlic, simmer over medium heat, add balsamic vinegar during the last 5 minutes, season to taste with salt and pepper.
6. Cook Capellini-pasta until al dente, strain and toss immediately in the crème fraiche mixture. Serve pasta with the sautéed tomatoes and pines, garnish with a little basil and serve with the fried zander.

Mhmmmmmmm–delicious with Sauvignon blanc!