Pike-perch in the style of a miller from Burgundy

Ingredients for 6 servings:

• 1 kg fish fillet(s) (pike-perch fillet)
• 100 g corn flour, roasted
• Salt
• pepper
• 50 g butter
• 20 ml vegetable oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Sandre en meunière

Toasted cornmeal is available ready-made in southern Europe or in specialty stores. If you can’t find it, you can also toast fine cornmeal yourself in a large pan at 170 degrees Celsius in the oven. Don’t forget to turn it regularly during the 30-minute baking process. Toasting gives the cornmeal a much more intense flavor. Divide the zander fillets into portions of about 100 to 150 grams, season both sides with salt and pepper, and coat them in the cornmeal. Heat the butter and vegetable oil in a pan and fry the zander for three minutes on each side. Drain the cooked fish on kitchen paper. In Burgundy, a red wine sauce is often used to serve this dish. Sauerkraut or cream sauces also go very well.