The zander fillets marinated in beetroot juice are removed from the marinade before cooking and carefully dabbed.
For sous vide cooking, as in this case, the tender fillet pieces are vacuumed again.
Ferment:
- Water bath 55°C
- Cooking time 15 minutes
After cooking, the fillets can be carefully arranged in slices or as a whole piece. The combination of the earthy aroma of the beetroot with the sweetness of the mushy peas is at the same time a beautiful visual contrast between the two complementary colours.
Notice:
The pea puree should be very mildly seasoned so that the fine aroma of the zander is not pushed into the background. In the case of strong or even spicy puree, small amounts such as dots should be served.
