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🍽️ Pan-fried Zander with Celery and Red Wine Butter

854 kcal · 30 min · 4 servings

Ingredients

• 800 g Zander fillet (with skin)
• 500 g celeriac
• 4 shallots
• 1 tbsp butter
• 300 ml fish stock
• 200 ml whipping cream (min. 30% fat content)
• 4 tbsp cooked broad beans
• sea salt (Fleur de Sel)
• pepper (from the mill)
• 1 pinch freshly ground nutmeg
• rapeseed oil (for frying)
• 125 ml red port wine
• 500 ml dry red wine
• 0.5 tbsp cane sugar
• 100 g cold butter
• butter (for pan-frying)

Instructions

1. 1. Rinse the zander fillet under cold water.
2. 2. Pat the fish completely dry with kitchen paper.
3. 3. Divide the fillet into eight equal pieces.
4. 4. Keep the fish pieces cool, but not in the freezer.
5. 5. Wash the celery thoroughly.
6. 6. Peel the celery stalks thinly using a vegetable peeler.
7. 7. Cut half of the celery pieces into very fine, long strips.
8. 8. Cut the other half of the celery into small diamond shapes.
9. 9. Peel the shallots and remove the outer layers.
10. 10. Dice the shallots very finely.
11. 11. Heat a pot and add one tablespoon of butter.
12. 12. Sauté half of the shallot cubes until translucent.
13. 13. Remove the sautéed shallots from the pot and set them aside.
14. 14. Add the celery diamonds to the pot.
15. 15. Deglaze the vegetables with the fish stock.
16. 16. Cook the celery diamonds until tender-crisp.
17. 17. Remove the celery diamonds from the liquid and reserve them.
18. 18. Add the cream to the remaining liquid.
19. 19. Reduce the sauce over low heat until it becomes creamy.
20. 20. Puree the sauce until smooth.
21. 21. Return the reserved celery diamonds to the sauce.
22. 22. Add the beans to the sauce.
23. 23. Season the vegetable side dish with salt, pepper, and nutmeg.
24. 24. Keep the vegetable side dish warm.
25. 25. Bring salted water to a boil in a pot.
26. 26. Blanch the celery julienne for a few seconds in the boiling water.
27. 27. Pat the celery strips dry.
28. 28. Heat oil in a frying pan.
29. 29. Fry the celery julienne in the hot oil until crispy.
30. 30. Remove the fried strips from the pan.
31. 31. Let them drain on kitchen paper.
32. 32. Lightly salt the fried celery strips.
33. 33. Add the remaining shallots to a small pot.
34. 34. Add the port wine to the pot.
35. 35. Add the red wine to the pot.
36. 36. Add the cane sugar to the pot.
37. 37. Add a pinch of salt to the pot.
38. 38. Reduce the liquid.
39. 39. Cut the butter into small cubes.
40. 40. Stir the butter cubes into the sauce one by one.
41. 41. Whisk the sauce well until the butter is incorporated.
42. 42. Season the red wine butter with salt and pepper.
43. 43. Heat oil in a non-stick frying pan.
44. 44. Place the fish pieces skin-side down in the hot pan.
45. 45. Fry the fish for two to three minutes on the skin side.
46. 46. Turn the fish pieces carefully.
47. 47. Fry the fish for another minute on the other side.
48. 48. Plate the fried zander.
49. 49. Garnish the dish with the fried celery strips.
50. 50. Drizzle the red wine butter over the fish.
51. 51. Serve the dish immediately.

Nutrition per serving

• kcal: 854
• Protein: 47 g · Fett/Fat: 55 g · Carbs: 16 g