Ingredients for 2 people:

• 500g zander fillet
• 1 sprig of rosemary
• 1 clove of garlic
• 200g North Sea crabs
• 4 large potatoes
• 1/2 onion
• 500ml vegetable stock
• 150g cold butter
• 300ml zander essence
• 300ml crab essence
• 300g wild broccoli
• olive oil
• Salt pepper

And so it goes:

• First of all, we start by washing the potatoes, peeling them and dicing them as small as possible. Half the onion is also finely diced and sautéed in a pan with 3-4 tablespoons of olive oil until translucent. Add the potato cubes and fry briefly. Gradually add the basic stock and stir again and again (like with a risotto so that the potato starch can come out).
• Preheat the oven to 180 degrees. Marinate the broccoli on a tray with olive oil, salt and pepper, then bake for about 15 minutes. Place the crab essence in a small saucepan and simmer over medium-low heat until creamy.
• For the Beurre Blanc, bring the zander essence to the boil and season with salt and pepper (if necessary, you can also add other herbs for a special note). Mix the essence with a hand blender and slowly add the finely diced cold butter until you get a creamy consistency.
• Heat a pan to high heat, then add oil, rosemary and garlic and fry the pike perch on the skin side for 2-4 minutes (varies depending on thickness). Let the fish rest briefly on a plate and in the meantime fry the crabs for a minute.
• To serve, place 2-3 spoons of potato risotto on the bottom of the plate. In the next step we add 2-3 sprigs of wild broccoli to the potato risotto. Then put the zander fillet on top. Garnish with 2-3 tablespoons of Beurre Blanc and top with the crabs. Finally, drizzle the boiled crab essence over it and if you want, you can garnish with dill. Bon appetit