Zander with orange and horseradish sauce à la Gabi

Ingredients for 4 servings:

• 600 g pike-perch fillet(s) with skin, ready to cook
• 4 shallots, peeled, finely diced
• 5 tbsp butter
• 50 ml dry white wine
• 150 ml vegetable stock
• 50 g creamed horseradish with orange flavor
• 80 ml cream
• Salt and pepper, white from the mill
• ½ orange(s), juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 38 minutes

Heat 2 tablespoons of butter in a pan and sauté the shallots until translucent. Pour in the wine, simmer for 1 minute, then add the vegetable stock, orange cream, horseradish, and cream. Season with salt and pepper, and simmer for 5 minutes. Add 2 teaspoons of orange juice, blend with a hand blender until fluffy, and season to taste. Season the zander fillets with salt, pepper, and 3 teaspoons of orange juice. Heat the remaining butter in a pan and fry the fillets skin-side down for 2-3 minutes, then turn and fry for another 3-4 minutes. Serve immediately with the sauce.