🍷 Why does Chardonnay go perfectly with this dish?
1️⃣ Pikeperch: Fine fish with a mild flavour
- Pikeperch is a mild-flavoured freshwater fish with tender meat.
- It has a light, buttery texture that harmonises wonderfully with Chardonnay.
2️⃣ Chardonnay perfectly complements the flavours of the dish
✔ Freshness & acidity – Chardonnay brings an elegant minerality that balances out the buttery texture of the fish. ✔ Citrusy notes – The subtle citrus freshness of Chardonnay highlights the herb butter & asparagus flavour. ✔ No wood flavours (no barrique) – Classically matured Chardonnays retain their lively freshness and allow the fish to shine.
➡ In short: Chardonnay emphasises the delicate, buttery texture of the pikeperch without overpowering it. 🎯
🌍 Chardonnay: Origin & the best wines for this pairing
Classically matured Chardonnays come from the best wine regions:
🌍 France (Chablis, Burgundy) – Mineral, fresh, elegant 🌍 Italy (Friuli, South Tyrol) – Fruity, delicate acidity, fine structure 🌍 Germany (Pfalz, Rheinhessen) – Fine apple & citrus notes, creamy structure 🌍 New Zealand (Marlborough) – Tropical fruit, lively freshness
👉 The perfect wine tip for roast pikeperch with herb butter and asparagus: a Chablis or South Tyrolean Chardonnay goes perfectly with this fish dish!
Fried pikeperch with herb butter & asparagus
This simple but sophisticated fish dish combines tender pike-perch fillet with crispy skin, aromatic herb butter and roasted green asparagus. The fine acidity and minerality of a classically aged Chardonnay (without barrique) emphasizes the buttery texture of the fish and highlights the freshness of the asparagus.
Cooking utensils
- 1 Non-stick or stainless steel pan (min. 28 cm) – So that the zander is nice and crispy
- 1 Small pot or pan For the herb butter
- 1 Kitchen tongs or spatula For turning the pikeperch without damaging it
- 1 Cutting board & sharp knife For preparing lemon, herbs & garlic
- 1 Lemon squeezer If you want to squeeze the juice more easily
- 1 Kitchen thermometer To measure the optimum cooking temperature of the fish
- 1 Pastry brush To coat the fish with herb butter
- 1 Serving tongs For easy serving of asparagus & zander
Ingredients
- 2 Piece Pikeperch fillet
- 300 g green asparagus
- 40 g Butter
- 2 EL Olive oil
- 1 Toe Garlic
- 1 Piece Lemon (abrasion & juice)
- 1 Covenant Fresh herbs (parsley, dill)
- Salt & pepper To taste
- 50 ml White wine (Chardonnay, for deglazing)
Preparation
- Prepare the asparagus:Cut off the ends of the green asparagus and sauté in a pan with olive oil over a medium heat for 5-7 minutes.Season with salt and pepper, set aside.
- Fry the zander:Pat the zander fillets dry, season with salt and pepper.Fry in a hot pan with a little olive oil on the skin side for 3-4 minutes until crispy.Turn and fry for a further 2 minutes, then deglaze with Chardonnay and reduce briefly.
- Prepare & serve the herb butter:Melt the butter in the pan.Finely chop the garlic, add to the butter with the herbs and lemon zest.Serve the fish and asparagus with the herb butter.
- Tip: Garnish with lemon slices & fresh herbs.
Serving tip
- How do I perfectly prepare “Fried pikeperch with herb butter & asparagus”?To ensure that your dish not only tastes good, but also looks good, here are some serving tips:✅ Fish on a bed of asparagus: Place the crispy fried zander fillet in the middle of a strip of fried asparagus.✅ Melt the herb butter elegantly: Spoon some of the melted herb butter over the fish so that it runs slowly.✅ Fresh lemon zest & herbs for the finishing touch: A few fine lemon zests & fresh herbs (parsley or dill) provide a visual and flavor enhancement.✅ Serve with Chardonnay: Plate the dish with a well-chilled glass of Chardonnay – the perfect food-wine pairing!
Perfect drinking temperature for Chardonnay (classically matured, without barrique)
- Chardonnay should be chilled to the right temperature so that it can develop its full aroma:📌 If the Chardonnay comes straight from the fridge (~6 °C), simply let it breathe for 5-10 minutes.Ideal drinking temperature: 10-12 °CToo cold (< 8 °C): The wine loses its aroma & appears too acidic.Too warm (> 14 °C): The Chardonnay tastes too broad & loses its freshness.Tip: Place the bottle in the fridge approx. 1 hour before serving.
Notes
Conclusion: A high-quality dish at a moderate cost!
- Fine fish with fine wine accompaniment for under €10 per person
- Chardonnay as the perfect wine partner – harmonious & elegant
- Simple preparation with few but high-quality ingredients
Nutritional values per portion
Calories: 450kcalCarbohydrates: 8gProtein: 45gFat: 28gSaturated Fat: 10gCholesterol: 120mgSodium: 480mgPotassium: 800mgSugar: 2gCalcium: 120mgIron: 2.5mg
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
