Zander fillet with blood orange butter sauce à La Didi

Ingredients for 1 servings:

• 1 pike-perch, ready to cook
• 3 blood oranges
• 1 m.-large shallot(s)
• 125 g butter
• 75 ml white wine
• n. B. Salt and pepper, white, ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Rinse the zander, pat dry, fillet, and skin. Peel and dice the shallot. Season the zander fillets with salt and pepper. Tear the zest from half a blood orange into strips and grate the zest. Spread the zest and zest over the zander fillets. Fill a steamer with water and bring the fish scraps (head, skin, carcass) to a boil. Line the steamer insert with a sheet of baking paper and place the zander fillets on top. Fillet one blood orange (the one with the zest) and distribute the orange fillets over the zander fillets. Halve the remaining two blood oranges and juice them. Heat 20g of butter in a saucepan. Sauté the shallot in the butter until translucent. Add the white wine and orange juice and simmer for 4-5 minutes. Finally, melt the cold butter in small pieces in the saucepan over low heat and stir with a whisk. The sauce will turn a nice pale yellow and thick. Season to taste with salt and pepper. Meanwhile, place the steamer insert on top of the steamer and steam the zander fillets with the lid for 5-6 minutes. Serve the zander fillets with the sauce.