Spicy zander fillet

Zander or pike perch

The pike-perch, or pike perch, is the largest freshwater perch in Europe. Zander fillet in combination with a cultivated vegetable garden gives the following tasty meal.

Zander fillet on leek: Ingredients for 2 persons

Spicy zander fillet

  • Ingredients for 2 persons:
  • 2 zander fillets
  • 1 stick of leek
  • 2 slices of toasted bread
  • 75 g horseradish
  • 1 teaspoon chopped parsley
  • 1 dash of lemon juice
  • Sea salt & pepper
  • olive oil

Preparation of the zander fillet

  1. Peel the leek, remove from the stump and cut diagonally into 0.5 centimeter wide rings.
  2. Toast the toast, remove the bark all around and chop the rest of the toast into fine crumbs.
  3. Peel the horseradish and finely grate.
  4. Process bread crumbs, horseradish and chopped parsley in a bowl to a homogeneous mass and refine with a dash of lemon juice.
  5. Rinse the two zander fillets with cold water and dab dry.
  6. On one side of the fish, press the horseradish breading over the entire surface.
  7. Heat some olive oil in a non-stick pan and fry the leek.
  8. In a second coated pan also heat olive oil. First place the zander fillets in the pan with the breading down and sauté over medium heat for about two minutes, then turn them once and sauté for two minutes depending on the thickness of the fish fillet.
  9. Season the leeks with sea salt and pepper and arrange on a large plate.
  10. Place the zander fillet on the leek, garnish with parsley and serve immediately. (See photo)
  11. TIP: Refine the leeks with a pinch of nutmeg.

Video Board: Zander for dinner, tartare, zander fillets and fish balls