Zander, also known as pike-perch, is a delicate fish that pairs beautifully with vibrant vegetables and a luxurious butter foam. This dish offers a balance of lightness and richness, making it perfect for a special dinner or a refined weekday meal. The creamy butter foam brings a silky texture that complements the mild flavor of the zander and the crunch of the vegetables.
Why You’ll Love This Recipe?
- Fresh, light, and full of flavor
- The butter foam adds a touch of elegance and creaminess
- A healthy, refined meal that feels indulgent
- Quick and easy to prepare, yet looks impressive when plated
- A fantastic way to enjoy fish and seasonal vegetables
Ingredients
- 4 zander fillets (or other mild white fish)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 zucchini, sliced
- 1 small carrot, sliced into thin rounds
- 1 small bell pepper, diced
- 1/2 cup vegetable stock
- 1 tablespoon butter (for the vegetables)
- 1/2 cup heavy cream
- 2 tablespoons cold butter (for the butter foam)
- Fresh herbs like parsley or chives for garnish
Full list of ingredients with measurements below!
Prepare the Fish
Start by seasoning your zander fillets with salt and pepper on both sides. Heat olive oil in a large pan over medium-high heat. Once hot, add the fish fillets and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove from the pan and set aside to keep warm.
Sauté the Vegetables
In the same pan, add the sliced zucchini, carrot, and bell pepper. Sauté for about 3-4 minutes until they’re tender but still vibrant and slightly crisp. Add the vegetable stock and butter, stirring gently until the butter melts and the stock slightly reduces. Taste and adjust the seasoning with salt and pepper as needed.
Make the Butter Foam
In a small saucepan, combine the heavy cream and bring it to a simmer over medium heat. Once it’s warmed up, whisk in the cold butter, one tablespoon at a time, to create a smooth and creamy sauce. Use an immersion blender or a whisk to froth the mixture until it forms a light foam. This foam will be light, airy, and buttery, adding an extra layer of richness to the dish.
Plate and Serve
Place the sautéed vegetables on each plate, then gently place the zander fillets on top. Spoon a generous amount of the butter foam over the fish, ensuring it covers the fillet and the vegetables slightly. Garnish with fresh herbs like parsley or chives for a pop of color and extra flavor.
Expert Tips and Tricks
- If you don’t have an immersion blender, you can use a regular blender to froth the cream and butter mixture. Just be careful not to over-blend or it will lose the airy texture.
- For an extra touch of flavor, you can add a squeeze of lemon juice to the butter foam before serving.
- You can use other seasonal vegetables, such as asparagus or peas, depending on what you have available.
Recipe Variations and Possible Substitutions
- You can substitute the zander with other white fish, like cod or halibut, if needed.
- If you want a lighter version, you can use coconut milk in place of heavy cream for the butter foam.
- Add a little white wine to the vegetables for an extra layer of flavor.
Serving and Pairing Suggestions
This Zander with Vegetables and Butter Foam pairs wonderfully with:
- A light, crisp white wine like Sauvignon Blanc or Pinot Grigio
- A side of roasted new potatoes or creamy mashed potatoes for a more indulgent touch
- A fresh salad with a light vinaigrette to complement the richness of the butter foam
Storage and Reheating Tips
Store any leftover fish and vegetables in an airtight container in the fridge for up to 2 days. To reheat, gently warm the fish and vegetables in a pan over low heat to prevent overcooking the fish. For the butter foam, reheat gently in a saucepan, whisking in a bit more cream if needed to restore its creamy consistency.
FAQs
Can I make this dish in advance?
While it’s best served fresh, you can prepare the vegetables and make the butter foam ahead of time. Simply reheat them when ready to serve and cook the fish just before serving.
Can I use frozen fish?
Yes, you can use frozen fish fillets. Just make sure to thaw them properly before cooking.
What can I substitute for butter foam?
If you prefer a lighter option, you could serve the fish with a simple lemon-butter sauce or a yogurt-based sauce instead of the butter foam.
Can I use other herbs for garnish?
Yes, fresh tarragon or dill would also complement the flavors in this dish.
Conclusion
Zander with Vegetables and Butter Foam is a delightful and sophisticated dish that’s surprisingly easy to prepare. The tender, flaky fish paired with sautéed vegetables and the luxurious butter foam creates a perfect balance of flavors and textures. Whether you’re hosting a dinner party or enjoying a quiet evening at home, this dish will surely impress your guests or family.
Print
Zander with Vegetables and Butter Foam – A Light, Elegant Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-searing, Sautéing
- Cuisine: German, Fine Dining
Description
Zander mit Gemüse und Butterschaum is a delicate, refined dish showcasing the mild and flaky texture of zander (a freshwater fish) paired with vibrant seasonal vegetables and a rich, velvety butter foam. The fish is pan-seared to perfection, creating a crispy skin, while the creamy butter foam adds a luxurious touch that complements the flavors beautifully. This dish is a perfect blend of light, elegant, and flavorful, ideal for a special dinner or festive occasion
Ingredients
- 4 zander fillets (skin on)
- 2 tbsp olive oil
- 1 tbsp butter (for the fish)
- Salt and pepper to taste
- 1 zucchini, julienned
- 1 small carrot, julienned
- 1/2 cup peas (fresh or frozen)
- 1 small fennel bulb, thinly sliced
- 1 tbsp fresh dill, chopped
- 2 tbsp butter (for the foam)
- 1/4 cup white wine
- 1/2 cup vegetable or fish stock
- 1/2 cup heavy cream
- Fresh lemon zest (optional, for garnish)
Instructions
- Prepare the Vegetables: In a pan, sauté the zucchini, carrot, peas, and fennel in a bit of olive oil over medium heat. Season with salt and pepper and cook for 5-7 minutes, just until tender but still vibrant. Remove from heat and keep warm.
- Cook the Zander: Heat the olive oil and butter in a skillet over medium-high heat. Season the zander fillets with salt and pepper. Place the fish skin-side down in the pan and cook for 4-5 minutes per side, until the skin is crispy and the flesh is cooked through.
- Prepare the Butterschaum (Butter Foam): In a small saucepan, combine the white wine and vegetable or fish stock, bringing it to a simmer. Reduce by half, then stir in the cream and cook for 2 minutes. Gradually whisk in the butter until the sauce becomes smooth and frothy. Season with salt and pepper to taste.
- Assemble the Dish: On each plate, place a portion of the sautéed vegetables. Top with a zander fillet, then spoon the butterschaum over the fish and vegetables.
- Garnish and Serve: Finish with a sprinkle of fresh dill and lemon zest, if desired. Serve immediately and enjoy!
Notes
- If zander is unavailable, you can substitute with another white fish like perch or cod.
- You can add a touch of garlic or shallots to the vegetable mix for extra flavor.
- For an even more luxurious version, you can drizzle a little truffle oil on top before serving.
Nutrition
- Serving Size: 1 fillet with vegetables and sauce
- Calories: 300
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
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