Crispy fried zander on horseradish sauce

Ingredients for 4 servings:

• 4 zander fillets with skin, scaled, approx. 180 g each
• salt and pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 1 rosemary sprig(s)
• 2 small shallots
• 20 g butter
• 50 ml dry white wine
• 50 ml dry vermouth
• 100 ml fish stock (jar)
• 200 ml whipped cream
• 40 g horseradish, fresh
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the shallots, dice finely, and sauté in the butter until translucent. Deglaze with white wine and vermouth and reduce completely. Pour in the fish stock and reduce by half. Add the cream and simmer until creamy. Peel and finely grate the horseradish, setting aside a few shavings and stirring the rest into the sauce. Season the sauce with salt, pepper, and lemon juice. Rinse the zander fillets, pat dry, and score the skin several times. Then season with salt and pepper and toss in 1 to 2 tablespoons of flour. Heat the olive oil in a pan, add the rosemary sprig, and fry the zander fillets, skin-side down, over medium heat for 7 to 8 minutes until crispy. Then remove the pan from the heat, turn the fish over, and let it cook for 1 minute until cooked through. Divide the horseradish sauce among the plates, place a pike-perch fillet on each, and sprinkle with the reserved horseradish shavings. Serve with dill potatoes and beets.