Zander in sorrel and Riesling sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for 15-20 minutes. Rinse the potatoes under cold water and remove the skin. Melt 20 g butter, toss the potatoes in it and keep warm. Wash the pike-perch fillet, dab dry and cut in half lengthwise. Cut fillets into 50-75 g portion pieces and salt them.

2. 2

   Put Riesling in a high pan and bring to the boil briefly. Place the pike-perch fillets in the pan, cover them and let them simmer for about 3 minutes on each side at low heat. Place the pike-perch fillets on a preheated plate and keep warm. Pour cream into the wine and let it boil down to about 2/3. Sort sorrel, cut off stems except for a few leaves for garnishing and wash the leaves. Drain sorrel and cut into fine strips. Cut 50 g cold butter into cubes and gradually stir into the sauce with a whisk. Do not let it boil any more. Add sorrel and season the sauce with salt, pepper and some lemon juice. Arrange pike-perch with sorrel and Riesling sauce and small buttered potatoes on plates.

3. 3

   Drain sorrel and cut into fine strips. Cut 50 g cold butter into cubes and gradually stir into the sauce with a whisk. Do not let it boil any more. Add sorrel and season the sauce with salt, pepper and some lemon juice. Arrange pike-perch with sorrel and Riesling sauce and small buttered potatoes on plates. Serve immediately garnished with sorrel leaves and lemon. Serve with green salad

Nutrition Facts

KCAL
620 kcal

CARBS
30 g

FATS
32 g

PROTEINS
44 g