Crispy baked zander fillet with horseradish sauce

Ingredients for 4 servings:

• 2 shallots, finely diced
• 20 g butter
• 50 ml dry white wine
• 50 ml dry vermouth
• 100 ml fish stock
• 200 g cream
• 4 fish fillets (zander fillets), approx. 180g each
• Salt
• pepper
• 1 tbsp flour
• 2 tbsp olive oil
• 1 sprig(s) rosemary
• 40 g horseradish, fresh
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Side dish: Dill potatoes

Sauté the shallots in butter until translucent, deglaze with wine and vermouth, and reduce completely. Pour in the fish stock and reduce by half. Then add the cream and simmer until creamy. Keep the sauce warm. Wash and pat dry the fish fillets and cut several times on the skin-side down. Season the fish with salt and pepper, and coat in flour. Heat the oil in a pan, add the rosemary sprig, and fry the fish fillets, skin-side down, over medium heat for 7-8 minutes until crispy. Remove the pan from the heat, turn the fillets over, and let them cook for 1 minute. Finely grate the peeled horseradish, leaving a few shavings. Bring the sauce to a boil, stir in the grated horseradish, and season with salt, pepper, and lemon juice. Serve the fish garnished with the sauce and horseradish shavings.