1 kg fillet of zander
juice of 1 lemon
2 links root soup (carrot, parsley root, parsnip, celery head with the green portion)
50 g butter
1 bunch parsley
Salt and pepper fish marinated in lemon juice for about 1 hour, stirring several times and keep in refrigerator. In a well-heated butter sauté until soft chopped seasoned soup. At the bottom of a deep baking dish ranks fish covered with pieces of peeled and coarsely chopped oranges, steamed vegetables and pour the beaten cream. Bake in a preheated 180 C for 20 minutes. Sprinkle with parsley and serve with a side dish of boiled rice.