Fried Zander with luke-warm Creme Fraiche Pasta, Pignoli and sauted Balsamic-Tomatoes


4 Servings



  1. Season zander with lemon, salt and pepper; fry just before serving
  2. Season creme fraîche with lemon juice, salt and pepper.
  3. Fry pine nuts in a frying pan without adding oil.
  4. Cut the cocktail tomatos crosswise, crush garlic (don´t press), heat pan wiht litte olive oil, add cocktail tomatoes and garlic, stew over medium heat, add balsamic vinegar during the last 5 minutes, season to taste with salt and pepper.
  5. Cook Capellini pasta al dente, strain and mix with the creme fraîche mixture right away. Transfer pasta with the stewed tomatos and pine nuts to a plate, sprinkle some basil over the top and serve with the zander.

The ingedients and mode of preparation make this dish a perfect match for both TRIES. Even wearing selfexperiments did not lead to a significant result.


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