Zander in horseradish crust

Ingredients for 4 servings:

• 4 fish fillet(s) (pike-perch fillet), without skin
• 1 tbsp lemon juice
• salt, pepper
• 2 tbsp clarified butter
• 60 g butter, room temperature
• 2 tbsp horseradish, grated
• 2 tbsp lemon juice
• 1 tbsp parsley, chopped
• 80 g breadcrumbs
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

tasty and uncomplicated, also works with other fish species

First, prepare the crust. To do this, knead the butter with the horseradish, lemon juice, parsley, and breadcrumbs into a dough. Season with salt and pepper. Then spread it on a sheet of plastic wrap the width of the zander fillets, fold the remaining film over, and press down firmly. Let it set again in the refrigerator. Drizzle the zander fillets with lemon juice and season with salt and pepper. Brown them skin-side down in clarified butter, then turn them over and place the trimmed crust sheet on the seared side. Bake in the oven at 220 degrees Celsius for three to four minutes, until the crust has browned and the zander is fully cooked. A cucumber salad goes well with this.