Poached zander fillet in shallots cream sauce

Name: Poached zander fillet in shallots cream sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Rocket salad; 200 g cherry tomatoes; 5 (approx. 60 g) Shallots; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 4 small zander fillets (approx. 200 g each); 15 g Butter or margarine; 250 ml Fish Fund; 5 TABLESPOONS white port; 125 g Whipped cream; 1/2 bunch Chives; 1/2 TEASPOON pink berries; 12 Baguette slices; 50 g Herb Butter; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp little wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Rocket salad
200 g cherry tomatoes
5 (approx. 60 g) Shallots
3-4 Tbsp White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Oil
4 small zander fillets (approx. 200 g each)
15 g Butter or margarine
250 ml Fish Fund
5 TABLESPOONS white port
125 g Whipped cream
1/2 bunch Chives
1/2 TEASPOON pink berries
12 Baguette slices
50 g Herb Butter
2-3 TABLESPOONS sauce thickener
7-10 Tbsp little wooden skewers

Directions

1
Clean and wash the salad, drain well and cut into fine strips. Wash and halve the tomatoes. Peel shallots, dice one finely and cut the rest into fine slices.
2
Mix vinegar, salt, pepper and diced shallot. Finally, add the oil. Add the tomatoes to the vinaigrette and set aside. Wash the pike-perch fillets, dab dry and, if desired, fold over the fillets once and pin them with a small skewer.
3
Heat the fat in a large pan and sauté the shallots in it. Deglaze with fish stock, port wine and cream and season with salt and pepper. Bring the sauce briefly to the boil and place the fillets inside. Cover and poach at low heat for 8-10 minutes (let simmer).
4
Meanwhile wash the chives, dab dry and cut into fine rolls. Crush the pink berries roughly. Spread slices of baguette with herb butter and roast briefly under the preheated grill.
5
Remove fish from the sauce and keep warm on plates. Bring the sauce to the boil, stir in the sauce thickener and bring to the boil again briefly. Season to taste with salt and pepper and spread some over the fish.
6
Sprinkle with chives and pink berries. Mix the salad with the vinaigrette and tomatoes and serve with the roasted baguette slices with the pike-perch. Add the rest of the sauce extra.