Pan‑fried Zander Fillets
Sautéed zander fillets with creamy horseradish sauce: the zander provides easily digestible protein and covers daily vitamin B12 needs.
Ingredients
- 2 small Shallots
- 20 g butter
- 100 ml white wine (or vegetable broth)
- 100 ml fish stock
- 100 ml soy cream
- 20 g fresh horseradish (1 piece)
- 0.5 lemon
- Salt
- white pepper
- 320 g zander fillet (2 fillets; skin on, cleaned)
- 1 Tbsp whole‑grain flour
- 1 tbsp Olive Oil
Instructions
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1.
Peel and finely dice the shallots. Heat butter in a saucepan. Add the shallots and sauté for 2–3 minutes over medium heat until translucent.
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2.
Pour in white wine or vegetable broth and reduce almost completely.
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3.
Add fish stock and reduce again to about half. Stir in soy cream and simmer until creamy.
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4.
Peel and grate the horseradish finely. Squeeze the lemon juice.
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5.
Bring the sauce back to a boil, remove from heat, stir in the horseradish, season with salt, pepper and lemon juice, then keep warm.
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6.
Rinse the zander fillets and pat dry. Make several shallow slits in the skin with a very sharp knife.
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7.
Season the fillets with salt and pepper, dust with flour, shake off excess. Heat olive oil in a skillet until very hot.
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8.
Place the fillets skin‑side down in the pan and cook over medium heat for 7–8 minutes until crisp.
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9.
Flip the fillets and cook the flesh side for 1–2 minutes. Serve the fillets with the sauce poured over them.
