Zander fillet with broccoli puree, tomato concasse and honey-grape sauce – Radisson Hotel, Kaliningrad Single-Serving Ingredients:  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: Blanch zucchini in hot water for 15 seconds, later, put them into cold water and to finalise, place them...