Crispy fillet of zander on vanilla puree and caramelized beet

For the purée, boil the peeled and diced potatoes with half a vanilla pod in salted water until soft. Meanwhile, heat the milk with the butter. Mash the cooked potatoes and add to the warmed milk. Mix with salt, freshly grated nutmeg and the pulp of the vanilla pod and keep warm.

Cut the cooked beet into cubes. Caramelize the brown sugar in a pan, add the finely grated ginger with the beet, deglaze with a splash of balsamic vinegar and keep warm.

Slightly score the pike-perch fillet on the skin side at short intervals and divide into four equal portions, season with salt and pepper. Dip the skin side in flour and shake off the rest of the flour.

Heat the olive oil and vegetable oil together in a pan and fry the fish fillets on the skin side over a low heat until crispy and turn. Then put the pan to one side and allow the fish to marinate.

To enhance the flavor, slowly melt the butter over a low heat, froth briefly until brown and pour through a fine sieve onto the vanilla puree.

Garnish with fresh cariander.