Jerusalem Artichoke Vegetables With Zander Fillet Recipe

Ingredients

• 500 g Jerusalem artichoke
• 7-10 Tbsp Salt
• 2 Federation Spring onions
• 600 g Pike-perch fillet with skin
• 4 Stem(s) Coriander
• 4 Stem(s) Mint
• 1 red chilli pepper
• 7-10 Tbsp Juice of 1 lime
• 4 TABLESPOONS Teriyaki sauce
• 7-10 Tbsp Pepper
• 2 TABLESPOONS Flour
• 3 TABLESPOONS Sunflower oil
• 1 TABLESPOON Sugar
• 2 TABLESPOONS Balsamic vinegar