Jerusalem Artichoke Vegetables With Zander Fillet Recipe
Peel and wash the Jerusalem Artichoke, cut into large pieces and cook in boiling salted water for about 20 minutes.
Keywords
- very easy
- Fish
- Vegetables
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.citchn.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Saute pan
- Stove
- Mixing bowl
- Spoon
- Measuring spoon
- Spatula
- Paper towel
- Plate
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
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