Zander with paprika-cream-sauerkraut hungarian style / Zander con pimentón ahumado y chucrut al estilo húngaro

Gerhard J. Breuer from Germany provides us with a flashy “Zander with paprika-cream-sauerkraut hungarian style” recipe made with a well-known Hungarian fish called Zander to participate in our International Contest. The main ingredients are Zander, Red Pepper, Onion, Bouillon, Corn Starch, Sour Cream and Smoked Paprika Powder amongst others. According to the chef “this recipe with zander served with red-sweet-pepper -cream- sauerkraut gets a wonderful taste by using smoked paprika by La Chinata”.

Gerhard J. Breuer desde Alemania nos ofrecer una llamativa receta de “Zander con pimentón ahumado y chucrut al estilo húngaro” elaborada con un conocido pescado húngaro llamado Zander que participa en nuestro Concurso Internacional. Los principales ingredientes son Zander, Pimienta Roja, Cebolla, Caldo, Almidón de Maíz, Crema Agria y el Pimentón Ahumado La Chinata. Según el propio chef “el pez Zander servido con esta crea con pimentón ahumado y chucrut adquiere un gran sabor con el producto de La Chinata”.

Recipe details

Zander is one of the best tasting fishes, you will find in lakes and seas. This fish is a specialty in the lake district of Balaton in Hungary. This recipe with zander served with red-sweet-pepper -cream- sauerkraut gets a wonderful taste by using smoked paprika by La Chinata.

This recipe will be served traditional with a "cockscomb" - an arc of smoked, grilles speck, cutted like a cockscomb. For the fish we will use smoked paprika sweet and for the cockscomb with hot smoked paprika. The zander will be served on top of the red-sweet-pepper -cream- sauerkraut, the cockscomb beside.  Serve with buttered potatoes and French parsley.

Zutaten:

ca. 300 g sweet red pepper

1 medium-sized onion

2 tbsp rape oil

1 - 2 tsp smoked paprika La Chinata sweet

600 g sauerkraut

250 ml bouillon

1 tsp corn starch

200 g sour cream

600 g zander filet with the skin butter oil

1 tsp smoked paprika La Chinata sweet

 tsp flour 200 g smoked speck

1/2 tsp smoked paprika La Chinata picante

600 g potatoes

1 tsp butter parsley

Zubereitung: 1. Cut the paprika in the length and remove the kernels, then cut it to thin slices. 2. Prepare the onion und cut it to cubes. 3. Heat the oil in a pot and add the onion cubes and the paprika slices. Stew it for some minutes and add the smoked paprika La Chinata sweet. 4. Add the sauerkraut and the bouillon and stew it for about 45 minutes. 5. Heat the oven to 200° C. 6. Cut the speck that it looks like cockscomb. Grill it in the oven for about 5 - 6 minutes.

7. Clean the zander, salt it and turn over in a mix from flour smoked paprika La Chinata sweet 8. Heat the butter oil in a pan medium and fry the filets with turning it over about 4 minutes

9. Give some water to the cornstarch and add 120 g sour cream. Give this to the paprika-sauerkraut. Give it two minutes more for stewing. 10. Mix the boiled potatoes with butter and parsley.