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Zander fillet in dill cream sauce

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Ingredients for 2 servings:

  • 2 zander fillets, approx. 200 g each
  • 1 bunch of dill
  • 1 onion(s)
  • 200 g cream
  • 1 shot of white wine to deglaze
  • some lemon juice to taste
  • salt and pepper
  • Flour
  • Fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Wash the pike-perch and pat dry. Dice the onion, wash the dill, let it dry, then pick off the tags. Sauté the onion in a pan, briefly fry the floured and seasoned fish on each side, deglaze with white wine, add the cream, and simmer until the sauce is nice and thick. Finally, add the dill and season with lemon juice. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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