A plate of seared zander fish fillet served over a bed of tomato relish with roasted baby potatoes, drizzled with balsamic glaze. On the side are vine tomatoes and a bottle of Mazzetti CREMAceto balsamic cream along with SanLucar Tomaten-Küsse cherry tomatoes.

Lomo de lucioperca sobre relish de tomate con balsámico

Ingredientes:

2 paquetes de tomates “Tomaten-Küsse” SanLucar
2 cebollas rojas SanLucar
1 cucharada de azúcar de caña
15 pequeñas papas “Sonnen-Kartoffeln” SanLucar
1 limón SanLucar
2 filetes de lucioperca con piel
Mazzetti CREMAceto Classico
Aceite de oliva SanLucar
Tomillo SanLucar

Preparación:

Cortar las cebollas en cubos y saltearlas en una sartén con aceite de oliva y 1 cucharadita de tomillo.
Añadir los tomates “Tomaten-Küsse” y 3 cucharadas de CREMAceto Classico, luego caramelizar con el azúcar.
Dejar cocer el relish a fuego lento durante 15–20 minutos, luego sazonar con sal y pimienta.
Dorar los filetes de lucioperca por el lado de la piel con ramitas de tomillo, dar la vuelta y cocinar 2–3 minutos más.
Sazonar los filetes y colocarlos sobre el relish de tomate.
Decorar con ramitas de tomillo, rodajas de limón y un chorrito de CREMAceto Classico.
Servir con papas al horno.

Preparación:

Cortar las cebollas en cubos y saltearlas en una sartén con aceite de oliva y 1 cucharadita de tomillo.
Añadir los tomates “Tomaten-Küsse” y 3 cucharadas de CREMAceto Classico, luego caramelizar con el azúcar.
Dejar cocer el relish a fuego lento durante 15–20 minutos, luego sazonar con sal y pimienta.
Dorar los filetes de lucioperca por el lado de la piel con ramitas de tomillo, dar la vuelta y cocinar 2–3 minutos más.
Sazonar los filetes y colocarlos sobre el relish de tomate.
Decorar con ramitas de tomillo, rodajas de limón y un chorrito de CREMAceto Classico.
Servir con papas al horno.

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Lomo de lucioperca sobre relish de tomate con balsámico

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