Zander

Category
COOKING EVERY FISH IN THE WORLD

BIN: Sander lucioperca
FR: Sandre
GER: Zander
IT: Lucioperca / sandra
ESP: Lucioperca
CRO-SRB: Smudj

Serves: 4

Zander
• 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

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!