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

Units Scale

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)

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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