Beetroot With Zander - Healthy Recipes

Beetroot with pikeperch

Ingredients for 4 servings:

3 beets

1 cucumber

1 white radish

2–3 tablespoons of sour cream

apple cider vinegar

olive oil

caraway seeds, bay leaves, pepper, salt

balsamic vinegar

thyme leaves

3 juniper berries

4 pikeperch fillets (approx. 600 g in total)

some white wine

paprika powder

pepper

cracked horseradish

parsley

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Preparation:

• Bring the water to the boil and season with a little olive oil, caraway seeds, bay leaves, salt and apple cider vinegar. After five minutes add the beets and cook covered for an hour until soft.
• Remove the beets, let cool down a bit, peel and cut into slices. Season with olive oil, pepper, salt, balsamic vinegar and thyme.
• Grate cucumber and radish. Salt, squeeze and squeeze. Season with sour cream and finely chopped juniper berries.
• Cut the fish into pieces and bring to the boil in cold water without any spices. As soon as the water begins to clear, take the fish out of the stock and pour some white wine over it, season with paprika powder, olive oil and pepper. Do not salt!
• Arrange the cucumber and radish salad, place the beet slices on top and serve with a little olive oil and grated horseradish. Serve the fish with parsley.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	449	Carbohydrates (g)	36
Protein (g)	36	Dietary fiber (g)	11
Fat (g)	17th	Cholesterol (mg)	115

This recipe (adapted version) comes from Die Umweltberatung Recipes of the Season - Cooking with Enjoyment!