Delicate fish dish with aromatic cream sauce
Wine with food in this dish is all about elegance and a fine harmony of flavors between fish, saffron and creamy leek cream. Wine and food combine here to create a subtle interplay of mild freshwater fish texture, spicy notes and delicate nuttiness. Delicately fried zander fillet with crispy browned almond flakes meets a velvety saffron-leek cream sauce, which perfectly embeds the fish with its fine spiciness and subtle sweetness. The light sweetness of the leek, the warm scent of the saffron and the roasted aromas of the almonds combine to create depth without overpowering the fish. There are also subtle notes of citrus and herbs, which give the dish a fresh appearance and are the ideal preparation for a white wine full of character. The result is a dish that is both comfortable and delicate in winter and is ideal for an enjoyable dinner with wine accompaniment.
Ideal wine accompaniment: Pinot Blanc d’Alsace AOC (Alsace, France)
A Pinot Blanc d’Alsace AOC from Alsace is the perfect wine accompaniment, as its fine but present acidity structure elegantly softens the creaminess of the saffron leek cream and lends lightness to the dish. The typical aromas of juicy apples, white flowers and subtle stone fruit notes pick up on the mild sweetness of the leek without overpowering the delicate taste of the pikeperch. At the same time, a good Pinot Blanc from Alsace often has a gentle, nutty component and a light spiciness that combines perfectly with the roasted almond flakes and supports their roasted aromas. The moderate fullness and rather low alcohol content ensure that the wine is not heavy, but refreshes the palate after every mouthful and makes you want to take the next bite. Thanks to its clear structure and fine minerality, the Pinot Blanc d’Alsace can also emphasize the subtle juicy notes and lend the dish an additional dimension of elegance and length.
Further wine recommendations for this dish
Riesling Mosel QbA (Mosel, Germany)
A finely tart Riesling from the Mosel is an excellent alternative when a slightly more fruity and playful wine accompaniment is desired. The lively acid structure immediately brings freshness to the creamy saffron and leek cream sauce and ensures that the dish never feels heavy. The typical aromas of citrus fruits, green apples and sometimes a hint of peach combine harmoniously with the mild sweetness of the leek. At the same time, the light slate minerality goes perfectly with the fine freshwater fish and underlines the delicate texture of the zander. A fine tart finish also provides a small amount of residual sugar, which rounds off the spiciness of the saffron and accompanies the roasted aromas of the almonds in a soft and pleasant way. Overall, the result is a very balanced interplay of freshness, fruit and structure that will delight wine lovers and beginners alike.
Grüner Veltliner Kamptal DAC (Kamptal, Austria)
A Grüner Veltliner Kamptal DAC combines spice, freshness and structure in a way that perfectly complements the creamy, slightly spicy aromas of this pike-perch dish. The typical pepperiness and fine herbal notes of Grüner Veltliner reflect the spicy aspects of the saffron and possible herbal components in the sauce. At the same time, the wine has a clear, straightforward acidity that elegantly contrasts the cream sauce and revitalizes the tongue after every bite. Aromas of green apple, pear and sometimes delicate citrus fruit pick up on the freshness that fish dishes need without disturbing the fine texture of the pikeperch. The mostly medium-bodied structure of the Kamptal DAC ensures that the wine has enough body to stand up to the creaminess, but is not overpowering. The result is a very harmonious combination that combines a slightly spicy, stony character with fine elegance.
Chablis AOC (Burgundy, France)
A classic Chablis AOC from northern Burgundy is an ideal choice for fans of particularly mineral and cool white wines with pike-perch fillet on saffron and leek cream. The pronounced freshness and chalky minerality harmonize wonderfully with the tender fish meat and ensure that the dish is very clear and precise overall. Citrus notes, green apple and a hint of chalkiness underline the fine, slightly sweet aroma of the leek, while the taut acidity breaks up the creamy cream and creates tension on the palate. At the same time, a Chablis is generally not characterized by heavy wood maturation, which means that the aromas of pike perch, saffron and almonds remain in the foreground. The restrained fruit and mineral finish make this wine an excellent partner for anyone who appreciates an elegant, very straightforward wine pairing.
Soave Classico DOC (Veneto, Italy)
A Soave Classico DOC from Veneto offers a combination of soft fruit, fine herbal spice and a light almond note that harmonizes perfectly with this dish. The Garganega grape variety often brings with it aromas of white flowers, citrus fruits and sometimes almonds – elements that combine directly with the nutty character of the almond flakes. The moderate acidity and medium body are an ideal match for the creaminess of the saffron-leek cream, without weighing down the plate. At the same time, the subtle minerality of the Soave gives the zander structure and emphasizes its delicate taste. When the wine has matured a little, honey and herbal notes can also appear, which absorb the warm spiciness of the saffron, resulting in a complex yet very accessible pairing. This makes Soave Classico suitable for both a relaxed dinner and an elegant menu with several courses.
Robertson Chardonnay (Robertson Valley, South Africa)
A Chardonnay from South Africa’s Robertson Valley is an exciting option when a somewhat fuller, yet fresh style is required. Many wines from this region combine a ripe, yellow-fruity aroma with an invigorating acidity and often a subtle use of wood that brings vanilla or toast notes into play. This creamy texture and subtle woody nuances are an excellent match for the saffron and leek cream sauce, reflecting its creaminess without dominating it. At the same time, aromas of peach, pineapple and ripe apple bring a flattering fruitiness to the pairing, which harmonizes well with the mild sweetness of the leek. The roasted aromas of the almond flakes are picked up by the slightly toasted character of the wine, creating a harmonious taste. All in all, this is a modern, international wine pairing that will appeal to lovers of powerful yet balanced white wines.
The recipe:
Pike-perch fillet on saffron and leek cream with flaked almonds
Cooking utensils
- 1 Large pan for frying the zander fillet
- 1 Medium saucepan or deep frying pan for the leek cream
- 1 Small pan for toasting the flaked almonds
- 1 Chopping board and sharp knife
- 1 Kitchen knife for fine cubes
- 1 Cooking spoon or whisk
- 1 Measuring cup
Ingredients
For the zander:
- 2 Pike-perch fillets, approx. 160-180 g each with skin
- 1 Tbsp olive oil or neutral vegetable oil
- 1 Tbsp butter
- Salt
- Freshly ground black pepper
- 1 squeeze of lemon juice
For the saffron and leek cream:
- 1 Leek stalk only the white and light green, cut into fine rings
- 1 Small shallot finely diced
- 1 Tbsp butter
- 50 ml dry white wine
- 150 ml Fish stock or vegetable stock
- 150 ml Cream or whipped cream
- 1 small pinch of saffron threads or saffron powder
- Salt
- Freshly ground pepper
- 1 teaspoon lemon zest
For the flaked almonds and garnish:
- 3 Tbsp flaked almonds
- 1 teaspoon butter or neutral oil
- 1 tablespoon finely chopped flat-leaf parsley or chives
Preparation
Prepare the zander:
- Briefly rinse the zander fillets under cold water, carefully pat dry and season lightly with salt and pepper on both sides.
- Slightly score the skin side with a sharp knife so that it does not bulge when frying.
- Leave the fillets to rest briefly at room temperature while you prepare the sauce.
Prepare the saffron and leek cream:
- Heat the butter in a pan and sauté the shallots until translucent.
- Add the leek rings and cook over a medium heat for a few minutes until soft, without letting them take on color.
- Deglaze with white wine, reduce briefly, then add the stock and saffron.
- Simmer over a medium heat for a few minutes, then stir in the cream and allow to thicken slightly.
- Season to taste with salt, pepper and lemon zest and keep warm.
Toast the flaked almonds:
- Toast the flaked almonds in a small pan without fat over a medium heat until golden brown.
- Towards the end, add a teaspoon of butter, toss briefly and remove from the heat immediately to prevent them from burning.
- Salt lightly and set aside.
Fry the zander:
- Heat the oil and butter in a large pan, place the zander fillets skin side down.
- Fry over a medium heat for 3-4 minutes until the skin is crispy and golden brown.
- Carefully turn the fillets and cook for 1-2 minutes on the meat side, depending on the thickness.
- Sprinkle with a dash of lemon juice and leave to rest briefly.
Dressing:
- Place the saffron and leek cream in the middle of warmed plates.
- Place the pike-perch fillets on top, sprinkle with the toasted almond flakes and garnish with herbs.
- Garnish with a little extra lemon zest or a few saffron threads if desired and serve immediately.
Recommended sides:
- Buttery mashed potatoes
- Crispy baked potatoes with rosemary
- Finely tossed green asparagus or tender beans
