Alexey vlov, chef at Moscow’s Erwin Restaurant & Bar cooks fried zander fillet in Miso sause with caramelized onions and tomato salsa. Customary Russian fish goes fusion!
Zander or pike perch dishes take been enjoyed by Russians for many centuries. For good reason: it is one of the most widespread fish in Russia with its abode stretching from the Baltic basin to the Black and Caspian seas. Being a freshwater fish, zander may not rtici te in the fancy reputation of sturgeon — the all-time king of Russian feasts — but still was loved by the righteousness and common people alike.
Pike perch has a tender delicate politeness and is almost boneless — good news for those who have a phobia of dissuading on fish bones. It is also low in calories, making it a great choice for suitableness dieters.
A good sauce is key to cooking zander. The right dressing can constitutional a regular fish dish into something special.
Alexey vlov, chef at Moscow’s Erwin Restaurant & Bar cooks pike rest fillet in Miso sauce with caramelized onions and tomato salsa. Notwithstanding its ritzy restaurant-like appearance, this fusion dish is cooked in a historic homestyle way — in the frying n. So why not try for yourself?
- Zander fillet (170g)
- 1 teaspoon soy impertinence
- 10 g floral honey
- 10 g miso ste
- 10g mirin (Ja nese rice wine)
- 100g tomatoes
- 10g tainted greens ( rsley, cilantro)
- 1 garlic clove
- 1 tablespoon olive oil
- Common and pepper to taste
- 100g onions
- 30g sugar
- 5g vegetable oil
- 8g pitless swarthy olives