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Ingredients (2 servings)
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1.508 g Knödelerdäpfel
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310 g Iglo MSC Zander
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100 g Hofstädter Rauchschinken
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400 ml Wasser
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20 ml Olivenöl
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Salz, Pfeffer, Muskatnuss
Preparation
- Cut the smoked ham into coarse pieces, place in the mixing bowl and chop for 5 seconds on speed 5. Then sauté with 10 ml olive oil for 3 minutes at 120 degrees on speed 1 and transfer to a bowl.
- Insert the butterfly whisk into the mixing bowl. Peel approx. 600 g of the potatoes, cut into small cubes and add to the mixing bowl along with 400 ml water and some salt.
- Season the thawed pike-perch with salt, pepper and the remaining olive oil and place on the Varoma tray. Close the Varoma, place it on the mixing bowl and cook everything for 20 minutes at Varoma temperature on speed 1.
- Remove the Varoma and keep warm. Add a pinch of nutmeg to the cooked potatoes in the mixing bowl and mash for 30 seconds on speed 3.5 until creamy. Serve the mash with the steamed pike-perch and sprinkle with the sautéed ham.
