Pike-perch fillet on saffron and leek cream with flaked almonds
Pike-perch fillet on saffron and leek cream with flaked almonds is an elegant fish dish that is perfect for a special dinner. Tender fillets of zander are gently pan-fried so that the skin remains crispy and the meat juicy. It is served with a creamy leek cream, which is refined with saffron and gives the dish a warm, aromatic depth. Toasted flaked almonds provide bite and a subtle nutty note that complements the mild fish wonderfully. Combined with a harmonious white wine, the result is a dish that looks sophisticated but is easy to cook at home.
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
Nutritional values per portion
Calories: 650kcalCarbohydrates: 25gProtein: 45gFat: 40g
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