Spring fish dish with Austrian wine
Pike-perch fillet with a crispy wild garlic crust on a creamy lemon risotto – a fresh composition that perfectly emphasises the Styrian Sauvignon Blanc.
Ideal wine accompaniment: Sauvignon Blanc from the Südsteiermark DAC (Austria)
The Styrian Sauvignon Blanc impresses with its intense gooseberry and nettle flavours, which combine perfectly with the strong wild garlic aroma. Its lively acidity cuts through the creaminess of the risotto, while the typical mineral character of the region emphasises the citrus notes of the dish. The light peach nuance in the finish harmoniously rounds off the interplay with the delicate zander.
5 more wine recommendations:
Sancerre AOC (Loire, France) The classic Sauvignon Blanc with its chalky minerality and flavours of green pepper and citrus contrasts with the wild garlic crust. The racy freshness balances out the buttery risotto.
Furmint Tokaji DOC (Hungary) This versatile white wine offers flavours of quince, honeydew melon and a smoky spiciness. The complex structure carries the strong flavours of the wild garlic, while the acidity tightens the dish.
Verdicchio dei Castelli di Jesi Classico DOC (Italy) With notes of almond, lemon zest and salty minerality, this wine complements both fish and risotto. The bitter almond note in the finish corresponds with the wild garlic crust.
Albariño Rías Baixas DO (Spain) Its flavours of peach, mirabelle plum and salty freshness form a bridge between fish and citrus risotto. The velvety texture caresses the zander.
Grüner Veltliner Smaragd DAC (Wachau, Austria) The peppery spiciness and aromas of grapefruit and white pepper harmonise with the wild garlic. The dense texture supports the creamy risotto.
The recipe:
Fried pikeperch with wild garlic crust & lemon risotto
Cooking utensils
- 1 Coated pan
- 1 Pot for the risotto
- 1 Blender (for wild garlic paste)
- 1 Grater (for lemon zest)
Ingredients
For the zander:
- 2 Zander fillets à 180 g
- 1 Handful of fresh wild garlic
- 50 g Panko flour
- 1 Tbsp butter
- Salt Pepper
For the risotto:
- 150 g Arborio rice
- 1 Shallot finely diced
- 800 ml Vegetable stock
- 1 Organic lemon Abrasion and juice
- 50 g Parmesan cheese
- 2 tablespoon crème fraîche
Preparation
Wild garlic crust:
- Puree the wild garlic with the panko and butter, season with salt.
- Skin the fillets and coat with the paste.
Risotto:
- Sauté the shallot until translucent, add the rice.
- Gradually pour in the stock and simmer for 18 minutes.
- Fold in the lemon juice, lemon zest, Parmesan and crème fraîche.
Fry the zander:
- Fry the fillets in the pan for 4 minutes on each side until crispy.
Recommended side dishes:
- Grilled lemon slices
- Leaf salad with radishes
- Asparagus tips in butter
