My favorite winter vegetable served with zander

I had a teacher in the high-school called Zander. She was old and reminded me more of the old pike than a quick zander. Zander or pikeperch is a real delicacy and one of the few game fishes that you could fish in the rivers and seas surrounding Berlin. In this dish the fish is accompanied by my favorite winter vegetable, jerusalem artichoke and chanterelle. This is a dish that everyone could prepare. Enjoy!

Fried zander with chanterelle and puree of jerusalem artichoke

  • 700 g zander fillet with skin
  • 0,5 liter chanterelle
  • 100 smoked pork belly
  • 2 shallots (finely chopped)
  • 300 g jerusalem artichoke
  • 200 g potatoes
  • 0,1 liter creme fraiche
  • 1 l chicken broth

Start with the puree. Peel potatoes and artichokes and cut into pieces. Boil in chicken broth. When the vegetables are done, strain and mix the potatoes and artichokes with the creme fraiche. Flavor with salt and white pepper.

Fry chanterelle, smoked meat and shallots in butter on high heat for 3 min.

Fry the zander on the skin side in butter for 3 min. Flavor with salt and pepper. Turn the fish around and remove the pan from the heat. After two minutes the fish is ready to serve.

Arrange the mushroom mix on a plate. Put the fish on top and serve with the puree on the side. Enjoy!

Music: Listened to Fishes by Cat Empire

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