Zander fillet in chorizo crust with garlic cream from Luana Belmondo
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- 2 zander fillets
- 50 g chorizo
- 2 tbsp breadcrumbs
- 3 tbsp butter
- 3 tbsp grated phourssan
- ½ head of garlic
- 1 bay leaf
- 150ml cream
Preparation 30 mins
Cooking 15 mins
Garlic cream: separate the garlic cloves and cook them for 10 minutes, in their skins, in salted water, with the bay leaf. Drain the pods and collect the pulp, mix it with the cream and 1 tbsp of olive oil. Add salt and pepper. Cook the sauce for 10 minutes over very low heat, stirring, so that it thickens slightly.
The chorizo crust: mix the chorizo, butter, breadcrumbs and phourssan. Place this dough between 2 sheets of parchment paper and roll it out to a thickness of a few millimetres. Store in the freezer until the dough hardens.
Zander fillets: preheat the oven to 200°C. Place the zander fillets in a baking dish covered with baking paper. Cut the chorizo paste the size of the zander fillets and cover the fish. Bake for approximately 15 minutes.
Dressing: dress the fillets on the plates, surround with the sauce, place the mash and the asparagus.
For this recipe for Zander fillet in a chorizo crust with garlic cream from Luana Belmondo, you can count on 30 minutes of preparation. For more on the foods in this fish recipe, head over to our food guide here.