Zander fillet on vegetable ratatouille with orange-saffron sauce

Zander fillet on vegetable ratatouille with orange-saffron sauce

Ingredients for two servings

400g fillet of pike perch
100 ml white wine
20g olive oil
20 g butter
ratatouille:
100g courgette
100g  aubergine
100g red onion
100g colorful peppers
100g tomatoes (in winter,  1 can of tometoes)
4 cloves of garlic
a few sprigs of fresh thyme,
40g olive oil

Sauce:
2 oranges
20 g white onion
1 clove of garlic
several grains of red pepper
a pinch of saffron
10g olive oil
10g butter

Prepare Ratatouille: Cut all vegetables in a similar sized pieces, crushed garlic with a knife. Preheat the frying-pan, start frying vegetables in this order: onion, garlic, pepper, aubergine, courgette,  tomato. Cook everything and season with salt and pepper, add fresh thyme.

Prepare sauce: fillet one orange,  squeeze the second one. Fry (in butter with olive oil), diced white onions, add garlic cut into flakes, add orange juice, boil,add saffron and red pepper. Than reduce to half volume, add a slice of orange and boil again shortly. Notch fillet of pike perch  (across in a few places), prepare the steaks.

Put ratatouille in the middle of plate, put the chicken on the top, then pour the sauce.

You can  decorate the dish with a pieces lemon and fresh herbs.

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