German-Style Zanderfilet

Crispy skin with a pearly white flesh that flakes easily. The brown butter and smoked bacon add a salty, woody depth to the delicate zander.

• Prep time: 15 min
• Cook time: 12 min
• Difficulty: Medium
• Calories: 402
• Protein: 33 g
• Carbs: 14 g
• Fat: 23 g

Ingredients

• 600 g Zander ( fillets with skin )
• 50 g Wheat flour ( for dusting )
• 100 g Smoked lardons ( plain )
• 1 piece Yellow onion ( finely diced )
• 40 g Minimum butter sweet ( cubed )
• 2 tbsp Sunflower oil
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch White pepper ground

Instructions

1. Fish preparation

   Thoroughly pat the zander fillets dry with paper towels. Damp skin will never get crispy. Make three shallow scores on the skin side to prevent the fillet from curling during cooking.

2. Flouring the fish

   Season with grey sea salt and white pepper. Dip only the skin side into the wheat flour. Tap firmly to remove any excess; you want a thin veil, not a bread crust.

3. Initial searing

   Heat sunflower oil in a stainless steel pan. When smoking hot, place fillets skin-side down. Press for 30 seconds with a spatula to ensure full contact. Let brown without touching until the skin releases itself from the pan.

4. Garnish and basting

   Add smoked bacon and diced onion to the empty spaces. When the onion is translucent, add the butter. As soon as it foams and smells nutty, continuously spoon it over the fish flesh without flipping it.

5. Finishing

   Squeeze a dash of lemon to deglaze the pan juices and cut through the fat. Sprinkle with chopped flat parsley. The fish is ready when the flesh is opaque in the center and flakes under finger pressure.

Chef's tips

• Never flip the zander; the rising heat and butter basting are enough to keep the flesh pearly.
• If the butter browns too quickly, add a drop of cold oil to stop the cooking process.

Storage

Must be eaten immediately to preserve the skin's crispness. Do not freeze once cooked.