Zander strips on rösti with sesame cream sauce

Ingredients for 4 servings:

• 800 g fish fillet(s) (pike-perch fillets)
• 4 potatoes, cooked, preferably from the day before
• 50 g soy sprouts
• 100 g cucumber(s)
• 1 tbsp capers
• 1 tbsp shallot(s), finely chopped
• 100 g butter
• 50 ml vegetable oil
• 1 pinch(s) five-spice powder, Chinese
• Chives, cut into rings
• salt and pepper
• 100 g leek, white part only
• 1 shallot(s)
• 100 g butter
• 100 ml dry white wine
• 100 ml vermouth (Noilly Prat), or other dry vermouth, or Chinese Shaoxing wine
• 200 ml chicken stock
• 200 ml crème fraîche
• 50 ml sesame oil
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Asian-inspired, complex dish from the Fischerzunft in Schaffhausen

It’s best to start by preparing the sauce. Finely chop the leek and shallot, fry in the butter, and deglaze with Noilly Prat and white wine. Reduce by half, add the crème fraîche and chicken stock, and reduce by half again. Season with salt and pepper. Set aside. For the strips, cut the zander fillets into 1 cm wide strips, add a pinch of five-spice powder and a little salt, mix well, and let marinate briefly. Meanwhile, peel and deseed the cucumbers, then cut half into thin strips and the other half into small cubes. Finely chop the shallot, bean sprouts, and capers. Once all this is prepared, start on the rösti: Peel the potatoes, coarsely grate them, season with salt and pepper, form them into flat pancakes, and fry them on both sides in butter and oil. While the rösti is on the stove, heat butter on another plate until it begins to foam. Briefly fry the capers, bean sprouts, and cucumber sticks, then add the zander strips and fry for a few minutes, stirring regularly. Season with salt and pepper. If the pan isn’t large enough, it’s best to fry in two batches. Meanwhile, heat the prepared sauce again, add the sesame oil, and blend everything until smooth. To serve, pour the sauce onto a plate, place a rösti in the center, arrange the zander strips on top, and sprinkle with the cucumber diced and chives.