Pan‑fried Zander on Sautéed Cucumbers

Name: Pan‑fried Zander on Sautéed Cucumbers
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Berlin, Brandenburg, German, Europe, Mediterranean
Ingredients: 2 salad cucumbers (about 200 g each); 2 tbsp butter; 50 ml dry white wine; 150 ml fish stock; 50 ml heavy cream; Salt; white pepper; 800 g zander fillet with skin; flour for dredging; 2 tbsp Vegetable oil; pepper from the mill; chili flakes for sprinkling; coarse sea salt for sprinkling; fresh dill sprigs for garnish

Prep: 15min

| Servings: 4 | Cook: 20min

Pan‑fried zander on sautéed cucumbers is a recipe featuring fresh ingredients from the fish category. Try this and other recipes from Spoonsparrow!

Ingredients

2 salad cucumbers (about 200 g each)
2 tbsp butter
50 ml dry white wine
150 ml fish stock
50 ml heavy cream
Salt
white pepper
800 g zander fillet with skin
flour for dredging
2 tbsp Vegetable oil
pepper from the mill
chili flakes for sprinkling
coarse sea salt for sprinkling
fresh dill sprigs for garnish

Instructions

1.
Wash the cucumbers and score them lengthwise at regular intervals using a zester, then slice into about 1 cm thick rounds. Heat butter in a pan, add cucumbers, swirl, and deglaze with white wine. Pour in fish stock, season with salt and pepper, and simmer for about 4 minutes. Remove cucumbers and keep warm; reserve the sauce liquid.
2.
Wash and pat dry zander fillets, removing any remaining bones. Split or quarter them, turning only the skin side into flour. Heat oil in a non‑stick pan and sear the fillets skin side down for about 4 minutes until crisp. Remove from heat, flip, and finish in residual heat for 5 minutes until translucent. Season with pepper.
3.
Bring the reserved fish stock to a boil again, add cream, season with salt and pepper, and whisk into foam with an immersion blender. Plate cucumbers and fish together, pour sauce over, sprinkle chili flakes and coarse sea salt, and garnish with fresh dill sprigs before serving.