Spring on a plate – light, aromatic & elegant
Pike-perch fillet is fried until golden brown and served with crunchy spring vegetables such as asparagus, carrots and peas. A fresh lemon butter rounds off the dish and brings freshness and elegance to the plate – an ideal springtime treat!
Ideal wine accompaniment: Welschriesling from the Burgenland DAC (Austria)
The delicate freshness and lively acidity of a Welschriesling from Burgenland go perfectly with fish dishes with citrus flavours. This wine has flavours of green apple, lemon and delicate herbs, which combine with the fine butter sauce and the freshness of the vegetables to create a harmonious overall picture. Its lightness and freshness emphasise the delicacy of the pikeperch without overpowering it – a perfect balance.
Further suitable wine recommendations
1st Grüner Veltliner from the Kamptal DAC (Austria) Typical with fresh apple, white pepper and lively acidity – a great accompaniment to zander and spring vegetables, especially when fresh herbs are involved.
2. Pinot Blanc Alto Adige DOC (Italy) With its fine fruit, nutty notes and restrained acidity, it goes elegantly with fish without pushing itself to the fore. A harmonious, smooth wine for creamier components such as lemon butter.
3. Chablis AOC (Burgundy, France) Mineral, lean and with a fresh citrus note – a classic accompaniment to fish dishes. The fine structure harmonises with the tenderness of the pikeperch and accentuates the lemon flavour.
4th Sauvignon Blanc from the Sancerre AOC (Loire, France) Herbal, citrusy and mineral: an excellent freshness kick for this spring dish, especially when using young vegetables and fresh herbs.
5. vermentino di Sardegna DOC (Italy) Mediterranean flavour, fine fruit and a hint of saltiness make this wine an ideal partner for fish dishes with vegetables – it adds depth and complexity.
The recipe:
Fried zander with spring vegetables & lemon butter
Cooking utensils
- 1 Pan
- 1 Pot
- 1 Chopping board
- 1 Knife
- 1 Spatula
Ingredients
For the zander:
- 2 Zander fillets approx. 200 g per piece
- 50 g Butter
- 1 Lemon Juice and zest
- Salt and pepper to taste
For the vegetables:
- 100 g green asparagus
- 100 g Sugar snap peas
- 100 g Carrots in fine strips
- 2 Tbsp olive oil
- Salt and pepper to taste
Preparation
Fry fish
- Slightly score the pike-perch fillets on the skin side, season with salt and pepper.
- Fry in olive oil on the skin side for 3-4 minutes until crispy, turn and leave to cook for 1-2 minutes.
Preparing vegetables
- Blanch the carrots and asparagus in a little salted water for 2 minutes.
- Add the peas and cook briefly.
- Drain, toss with butter and season.
Stir the lemon butter
- Melt the butter, stir in the lemon juice and zest.
- Stir in the parsley and season with a pinch of salt.
Sideboards
- Place the vegetables in the center of the plate.
- Place the zander on top and drizzle with lemon butter.
Recommended side dishes
- Early potatoes with herbs
- Baguette with olive oil
- Wild herb salad with vinaigrette
