Zander with Porcini Mushrooms Italian Style

Ingredients

• 4 zander fillets (about 180 g each, with skin)
• 300 g fresh porcini mushrooms
• 1 rosemary sprig
• 3 tbsp butter
• Salt
• pepper (from grinder)
• 50 ml white wine
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the fish and pat it dry. Clean the mushrooms and slice them thickly.

2. 2.

   Brown the zander with rosemary in a large pan over hot butter, skin side down for about 4 minutes. Season with salt and pepper, flip, add the mushrooms to the pan and cook another 3-4 minutes, turning the mushrooms once during cooking. Deglaze with white wine and let reduce for about 1 minute.

3. 3.

   Finally stir in the parsley, season again with salt and pepper, and serve on preheated plates.