Pan-fried pike-perch on a bed of leek and potato mash with a mustard and white wine sauce
This pan-fried pike-perch with crispy skin is served on a creamy mash made from floury potatoes and leeks braised in butter. The fillets are fried until crispy on the skin side and turned only briefly to ensure the flesh remains juicy. The mustard and white wine sauce is made from shallots, white wine, stock, cream and whole-grain mustard, and is seasoned with a splash of lemon juice and chives. The recipe serves two, is easy enough for beginners to master, and pairs well with a dry white wine with fresh acidity and pear notes.
Equipment
- 1 Non-stick frying pan
- 1 Small saucepan for the sauce
- 1 A large saucepan for the potatoes
- 1 Potato masher
- 1 Spatula
- 1 Pinzette für Gräten
- 1 A sharp kitchen knife
Ingredients
FOR ZANDER:
- 2 Zander fillets with skin on approx. 180 g each
- 1 1 tablespoon of clarified butter
- 1 tablespoon of butter
- 1 A splash of lemon juice
- Salt Pepper
FOR THE LEEK AND POTATO MASH:
- 400 g floury potatoes
- 1 A leek approx. 200 g
- 1 tablespoon of butter
- 80 ml warm milk
- 1 A pinch of nutmeg
- Salt
FOR THE MUSTARD AND WHITE WINE SAUCE:
- 1 shallot
- 1 tbsp butter
- 100 ml dry white wine
- 100 ml Fish stock
- 100 ml cream
- 1 A tablespoon of grainy mustard
- 1 Tablespoon of Dijon mustard
- 1 teaspoon of lemon juice
- 1 A tablespoon of chopped chives
- Salt Pepper
FOR SERVING:
- A few sprigs of chives
- 2 lemon wedges
- Freshly ground pepper
Instructions
PREPARATION:
- Pat the zander fillets (2) dry and check for bones using tweezers.
- Season the fillets with salt and pepper on the meat side.
- Peel the potatoes (400 g) and cut them into quarters.
- Cut the leek (1 stalk) in half lengthways, wash it thoroughly and cut it into fine strips.
- Finely dice the shallot (1).
- Chop the chives (1 tbsp) into small pieces.
- Gently warm the milk (80 ml).
COOKING STEPS:
- Boil the potatoes in salted water for 20 minutes until tender.
- Heat the butter (1 tbsp) in a frying pan and sauté the leek for 6 minutes over a medium heat until soft; season with salt.
- Drain the potatoes, leave them to steam off briefly, then mash them roughly with a potato masher.
- Stir in the warm milk (80 ml) and nutmeg, then fold in the leek.
- Season the mashed potatoes with salt to taste and keep them warm, covered.
- To make the sauce, heat the butter (1 tsp) in a small saucepan and fry the shallot for 3 minutes until translucent.
- Deglaze with white wine (100 ml) and reduce by half.
- Add the fish stock (100 ml) and reduce for 5 minutes.
- Pour in the cream (100 ml) and simmer for 5 minutes.
- Stir in the wholegrain mustard (1 tbsp), Dijon mustard (1 tsp) and lemon juice (1 tsp), season to taste with salt and pepper, and add the chives (1 tbsp).
- Heat the clarified butter (1 tbsp) in a non-stick frying pan.
- Place the zander fillets skin-side down and press down gently for 30 seconds so that the skin lies flat.
- Fry the fillets skin-side down for 4 to 5 minutes, until the skin is crispy.
- Turn the fillets over, add the butter (1 tbsp) and leave to cook for 1 to 2 minutes.
- Drizzle with a splash of lemon juice.
SERVE:
- Spoon the leek and potato mash into the centre of some pre-warmed deep plates.
- Place the zander fillets on top, skin-side up.
- Pour the mustard and white wine sauce over the mashed potatoes.
- Sprinkle with chives.
- Serve with a wedge of lemon and freshly ground pepper.
SIDE DISHES:
- Leaf salad with lemon vinaigrette
- Glazed carrots
- Cucumber salad with dill
Nutrition
Calories: 650kcalCarbohydrates: 42gProtein: 45gFat: 32g
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