Zander in dill cream sauce

Ingredients for 1 servings:

• 170 g pike-perch fillet(s)
• 2 tbsp clarified butter
• ½ lemon(s), the juice and the zest
• ½ bunch of dill
• 2 small shallots
• 180 g cream
• 1 tsp maple syrup or honey
• 1 tsp cornstarch
• 1 pinch of herbal salt
• 1 pinch of pepper, freshly ground

Instructions

Working time approx. 8 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 17 minutes

Wash the zander fillet and pat dry. Wash the lemon in hot water, dry it, halve it, zest it, and squeeze the lemon juice. Wash the dill, shake it dry, and finely chop the leaves. Peel and finely dice the shallot. Heat 1 tablespoon of clarified butter in a pan and sauté the shallot until translucent. Add 150g of cream, lemon juice, and zest, bring to a boil, and simmer for 4 minutes. Place the cornstarch in a cup and stir in the remaining cream until smooth to thicken the sauce. Stir in the dill and season the sauce with herb salt, pepper, and maple syrup. In a second pan, heat 1 tablespoon of clarified butter and fry the zander fillet over medium heat, first skin-side down, then turn it over and continue frying for about 3-4 minutes on each side. Serve the zander fillet with the dill sauce.