Zander fillet with broccoli puree, tomato concasse and honey-grape sauce – Radisson Hotel, Kaliningrad



  • 180g Zander fillet
  • 20g Zucchini
  • 100g Broccoli
  • 30g Cream
  • 70g Grapes
  • 15g Honey
  • 70ml white wine
  • 1/2 pc. Tomato
  • Salt, pepper, anise.

Preparation Method:

  1. Blanch zucchini in hot water for 15 seconds, later, put them into cold water and to finalise, place them on the salted and peppered zander fillet. Twist the fillet into a roll, tie it with a leek and put it in the oven to 96C steam for 12-14 minutes.
  2. Puree broccoli with some cream
  3. Scald a tomato with boiling water, peel it, remove seeds and cut it.
  4. Peel the grape from skin and seeds
  5. Pour into a saucepan wine, add some honey, grape and anise, and boil all the ingredients. Then rub them through a sieve or use a blender

 _Vitaly Andriyanov

Vitaliy Andriyanov