Description
Delicate zander with vegetables and butter foam whispers sophistication on elegant plates. Culinary precision meets artistic presentation, delivering a refined experience that delights discerning palates.
Ingredients
Scale
Main Ingredients:
- 4 zander fillets (skin on)
- 1/2 cup peas (fresh or frozen)
- 1 zucchini, julienned
- 1 small carrot, julienned
- 1 small fennel bulb, thinly sliced
Cooking Fats and Liquids:
- 2 tablespoons (29 ml) olive oil
- 3 tablespoons (43 g) butter
- 1/4 cup (60 ml) white wine
- 1/2 cup (120 ml) vegetable or fish stock
- 1/2 cup (120 ml) heavy cream
Seasonings and Garnish:
- Salt to taste
- Pepper to taste
- 1 tablespoon (4 g) fresh dill, chopped
- Fresh lemon zest (optional, for garnish)
Instructions
- Carefully dice zucchini, carrots, peas, and fennel into uniform, delicate pieces to ensure even cooking and elegant presentation.
- Heat a skillet with olive oil and gently sauté the vegetables over medium temperature, seasoning with salt and pepper until they reach a tender-crisp texture, approximately 5-6 minutes.
- Remove vegetables from heat and keep warm, preserving their vibrant colors and delicate flavors.
- Pat zander fillets dry with paper towels to ensure a crisp exterior when cooking.
- Season fish with salt and pepper, focusing on enhancing the natural seafood flavor.
- Warm a skillet with combined olive oil and butter, creating a rich cooking medium.
- Place zander fillets skin-side down, cooking until the skin transforms into a golden, crispy texture, approximately 4-5 minutes.
- Carefully flip the fillets and cook the opposite side for an additional 3-4 minutes, ensuring the fish is perfectly cooked through.
- For the butter foam, combine white wine and fish stock in a saucepan, reducing the liquid by half to concentrate flavors.
- Incorporate cream and simmer briefly, creating a smooth base for the foam.
- Gradually whisk cold butter into the liquid, creating a light, airy butterschaum with a silky consistency.
- Season the foam with salt and pepper to balance the richness.
- Arrange sautéed vegetables as a colorful base on each plate.
- Gently position the zander fillet atop the vegetables.
- Delicately spoon the butter foam over the fish, allowing it to cascade softly.
- Optionally garnish with fresh dill and lemon zest to add a bright, aromatic finish.
- Serve immediately to maintain the dish’s temperature and textural integrity.
Notes
- Select fresh, firm zander fillets with bright, clear eyes for the best flavor and texture.
- Pat the fish dry before seasoning to ensure a crispy, golden-brown skin when searing.
- Use a non-stick skillet or well-seasoned cast-iron pan to prevent the delicate fish from sticking.
- Cut vegetables into uniform sizes for even cooking and a visually appealing presentation.
- Swap zander with other mild white fish like halibut or sea bass for dietary variations.
- Reduce butter foam with vegetable broth for a lighter, dairy-free alternative.
- Keep vegetables slightly crunchy to maintain nutritional value and vibrant colors.
- Add a pinch of white pepper to the butter foam for a subtle, warming heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: European
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg