Zander Bernese style

Ingredients for 4 servings:

• 800 g pike-perch fillet(s)
• 400 g mushrooms, fresh
• 4 large onions
• 4 tbsp flour
• 1 tbsp lemon juice
• salt and pepper
• 5 tbsp clarified butter
• 800 g potatoes, boiled, sliced
• Clarified butter for frying the potatoes

Instructions

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

a rather rustic but delicious fish preparation

Add the potato slices to a pan, season, and fry in clarified butter over medium heat. Wash the zander fillets, drizzle with lemon juice, and set aside. Clean and slice the mushrooms, peel the onions, and slice them. Pat the fish dry with kitchen paper and cut into portions. Season with salt and pepper. Place flour on a plate and coat the fish pieces in it, tapping off any excess. Heat 2 tablespoons of clarified butter in a pan and fry the zander on both sides until golden brown, then keep warm. Add 1 tablespoon of clarified butter to the pan and fry the mushrooms until golden brown. Heat 2 tablespoons of clarified butter in a second pan and fry the onion rings until crispy. Arrange the zander on plates and top with mushrooms and onions, then serve with the fried potatoes.