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Fried pike-perch

updated

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Ingredients for 2 servings:

  • 2 zander fillets (200 g each)
  • 1 garlic clove(s)
  • 1 rosemary sprig(s)
  • 4 sage leaves
  • 2 sprigs of thyme
  • 1 tbsp clarified butter
  • 1 tbsp butter
  • some lemon juice
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Thinly slice the garlic. Marinate the zander with a little lemon juice and garlic. Heat 1 tablespoon of butter in a pan, add the rosemary, sage, and thyme. Fry the zander fillet skin-side down first, turn over, and add the garlic. Finally, add 1 tablespoon of butter, season with salt and freshly ground pepper, and serve immediately. Serve with salad or roasted fennel slices with lime oil (see recipe search).

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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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