Here at SanLucar, we love to cook for our friends – after all, it’s well known that love’s quickest route is through the stomach. And to avoid always serving the same thing, we asked star chef Rolf Straubinger from Burg Staufeneck for some new appetizer ideas. »I’ve got an idea!« he just says. He knows how to keep us on edge. Stubborn as we are, we finally managed to elicit his recipe from him. His zander with roots and pear spirit is far too delicious to share with our friends. But that’s why we copied down for you immediately:
Rooted Zander – Zander with Roots and Pear Spirit
Appetizer for 4
4 pieces of zander (each 60-65g – with skin and scales/skin well-carved)
Heat 1l sunflower oil to 240° C
8 pieces of pickled oat root (sweet and sour)
Place the zander pieces on a grid with a drip tray. Pour the very hot sunflower oil in small quantities over the zander with a ladle. Repeat about 6-8 times until the scales are cracked and crispy. The zander is then cooked at 48° C core temperature until ready. Then season with coarse aniseed sea salt.
16 pieces of cooked salsify
Cut the black salsify into 12 pieces about 3cm long and fry in nut butter.
Process the remaining salsify into a purée.
Black Salsify Purée (basic recipe)
250g cooked salsify sections (very soft)
50g white onions (strips)
100ml poultry stock
Sauté the onions with butter without colour, add poultry stock and reduce until nearly dry. Fill with cream and boil briefly. Cook with the salsify once, then mix well.