Poached Zander Fillet with Delicate Vegetables and Vanilla Butter
Poached zander fillet with delicate vegetables and vanilla butter is a recipe featuring fresh ingredients from the freshwater fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g frozen thick beans (or 150 g fresh shelled pods)
- 50 g red bell pepper
- 50 g zucchini
- 2 stalks dill
- 1 small red onion
- 1 finger‑length piece of white onion
- 400 ml fish stock
- 4 portions zander fillet (150 g each)
- 4 tsp oil
- ½ untreated lemon (including zest)
- Salt
- ground pepper
- 50 g butter
- vanilla bean (from ½ vanilla pod)
Instructions
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1.
Cook thick beans according to instructions. Drain and remove the hard shell. Dice bell pepper and zucchini finely. Pull dill leaves from stems and chop finely. Peel and dice onion. Slice spring onions finely.
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2.
Bring fish stock to a boil in a deep pan. Add zander fillet and poach for 5‑6 minutes. Heat oil, then sauté spring onions, onion, pepper, and zucchini briefly. Add thick beans and lemon zest, remove from heat, season with salt and pepper.
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3.
Heat butter without browning it. Split vanilla pod and scrape out the seeds. Stir vanilla into the butter and season with a pinch of salt.
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4.
Remove zander fillet from broth with a slotted spoon and let drain. Plate the fillet, arrange vegetables around it, and drizzle with vanilla butter.
