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–+ servings

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main course
Cuisine Mediterranean
Servings 2 People
Calories 450 kcal

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
Keyword Asparagus, Chardonnay, Fast
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