in Recipes

Zander on honeycreeperch

updated

Spread the love

Ingredients for 4 servings:

  • 2 shallots, peeled
  • 4 tbsp butter
  • 4 tbsp honey
  • 500 g sauerkraut
  • 150 ml dry white wine
  • 150 ml apple juice
  • 1 bay leaf
  • salt and pepper
  • 4 fish fillets, (zander fillets approx. 150g each)

Instructions

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

noble and refined

Chop the shallots and sauté in 2 tablespoons of hot butter until translucent. Stir in 3 tablespoons of honey and let it melt. Drain the sauerkraut, add it, and braise vigorously. Pour in the wine and juice, add the bay leaf, season with salt and pepper, and simmer covered for about 25-30 minutes, stirring frequently. Season the zander with salt and pepper. Fry in the remaining hot butter for about 2-3 minutes on each side. Season the sauerkraut with salt and the remaining honey and serve with the zander. Serve with potato pancakes or potato gratin.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Sugar glaze from Trinidad and Tobago

Bananas in a ham skirt à la Gabi