Zander in wine butter

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the fish, dab dry. Cut into 8 pieces and sprinkle with juice. Cut 150 g butter into cubes and chill. Wash chard and cut into strips. Peel garlic and shallots, dice finely.

2. 2

   Wash the chervil, rosemary and thyme and dab dry. Chervil finely chop. Blanch chard briefly in boiling salted water. Remove and rinse with cold water. Peel potatoes, wash and cook in boiling salted water for about 20 minutes.

3. 3

   Heat 1 tablespoon of oil, fry the garlic and half of the shallots. Add chard, add 100 ml water. Season with salt and pepper, cover and cook over a low heat for about 15 minutes. Season fish with salt and pepper.

4. 4

   Turn in flour, tap. Heat 2 tablespoons of oil in a large pan. Fry the fillets on each side for 3-4 minutes. In the last 3 minutes add rosemary and thyme. Bring the remaining shallots, vinegar and wine to the boil in a saucepan.

5. 5

   Season with salt and pepper. Let it boil down for about 2 minutes at high heat. Gradually fold in cold butter cubes at low heat. Season with salt and pepper. Drain the potatoes and let them drain.

6. 6

   Melt 25 g butter in a pan, toss potatoes in it. Sprinkle with chervil. Season chard with salt, pepper and nutmeg. Serve pike-perch with potatoes, chard and sauce. Garnish with lemon.

Nutrition Facts

KCAL
700 kcal

CARBS
26 g

FATS
46 g

PROTEINS
42 g