FOR 4 PEOPLE
- 1 kg waxy potatoes
- 1 cucumber
- 250 g low-fat quark
- 150 g whole milk yoghurt
- 100ml milk
- 1/2 organic lemon, juice and grated zest
- Salt, pepper from the mill
- 3 tbsp olive oil
- 1/2 bunch marjoram
- 1/2 bunch of chives
- 500 g zander fillet (with skin )
- 2 EL Mehl
- 1 egg (size L)
- 6 EL Semmelbrösel
Grill sea bream
1. Wash potatoes and cook in boiling water for about 20 minutes. Drain, let cool. Peel and slice the cucumber.
2. Mix together the quark, yoghurt, milk, lemon juice and zest. Season with salt and pepper. Stir in 1 tbsp oil. Wash marjoram and chives, dab dry, pluck off and cut into small pieces. Peel potatoes and cut into slices. Mix in the cucumber and dressing and season to taste.
3. Wash the fish , pat dry and cut into pieces. Season the fish and coat in flour, beaten egg and breadcrumbs, one after the other. Heat the remaining oil. Fry the fish in it for about 5 minutes until golden brown.
Per person 580 kcal fat: 14 g
Preparation time approx. 45 minutes
