Zander
Category
COOKING EVERY FISH IN THE WORLD BIN: Sander lucioperca
FR: Sandre
GER: Zander
IT: Lucioperca / sandra
ESP: Lucioperca
CRO-SRB: Smudj
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Ingredients (Serves 4):
4 x 150g fish fillets (Zander, Walleye or Perch)
50g butter
100ml duck fat
Confit shallots
400g chopped shallots
60g butter
Flour for dusting
Red wine sauce
500ml red wine (shiraz!)
15g carrot purée
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Recipe:
1. Go fishing, or buy an ikejime quality zander, or walleye and fillet the fish as shown in this reel.
2. Confit shallots: melt the butter and slowly cook the shallots until very soft (approx. 45 min.) and pass off excess fat.
3. Sauce: cook the carrots as you did the shallots. Reduce the wine to about 80ml. Purée the carrots, combine with the wine glaze and pass through a very fine sieve.
4. Fish: dust the skin with flour, pan fry in butter and duck fat on one side and finish in the oven. Plate and enjoy!