Zander-shrimp tartlet in Cremolata coating

01. September 2014

Silver Star coated: For 4 persons

Preparation time: 40 minutes
Cooking time: 45 minutes


  • 160 g Zander fillet, skinned and boned
  • 80 g giant shrimps, shelled
  • 1 tsp olive oil
  • ½ shallot, peeled
  • ½ garlic, peeled
  • 1 tbsp dill, fresh
  • 1 tsp chervil, fresh
  • 20 g whole egg
  • 50 g mascarpone
  • 1-2 tsp lemon juice, fresh, to taste
  • Freshly milled salt and white pepper
  • 5 tbsp sunflower oil for frying

Ingredients / Cremolata coating

  • 50 g fine white breadcrumbs for coating
  • 3 tbsp smooth-leaved parsley, washed, plucked and chopped finely
  • Finely grated rind of an organic orange (fine side of grater)
  • Finely grated rind of an organic lemon (fine side of grater)
Mix all ingredients together and place on one side.

Preparatory work

  • Cut 1 mm into the giant shrimp on the curve and remove intestines (If the giant shrimps no longer have a head, the intestines are usually no longer there)
  • Do not chop the zander fillet and giant shrimps too finely
  • Chop shallots and garlic finely
  • Wash and pluck the dill and chervil, pat dry and chop finely


Heat olive oil in the coated frying pan, add shallots and garlic on low heat and sweat until transparent whilst stirring. Add dill and chervil and allow going cold.

Mix the chopped zander-giant shrimp mixture with shallots, garlic, herbs, whole egg and mascarpone. Season to taste with freshly milled salt, white pepper and lemon juice. Shape 40-50 g tartlet (2 per person).

Coat the tartlets by turning in the Cremolata breadcrumbs. Heat the rape oil in the Silver Star frying pan, add tartlet and, turning occasionally, cook on medium heat until golden-brown and just done.


Serve with soured cream sauce and fresh garden salad. The Cremolata breadcrumb mixture goes excellently with fish fillet and chicken breast.

Rudolf Lehmann

Zander-shrimp tartlet in Cremolata coating

* incl. VAT, plus shipping