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🍽️ Zander fillet on creamy mashed potatoes with lemon-caper butter

823 kcal · 30 min · 4 servings

Zander fillet on creamy mashed potatoes with lemon-caper butter Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
  3. 3. Peel the cooked potatoes.
  4. 4. Press the potatoes through a potato ricer.
  5. 5. Let the pressed potatoes steam off for a short moment.
  6. 6. Stir in the butter and the hot milk.
  7. 7. Whisk the mixture until a creamy mash forms.
  8. 8. Season the mash with salt and nutmeg.
  9. 9. Roast the nuts in a pan without fat until they are fragrant.
  10. 10. Remove the nuts from the pan immediately and set them aside.
  11. 11. Rinse the zander under running water.
  12. 12. Pat the fish dry with a kitchen towel.
  13. 13. Season the zander with salt and pepper.
  14. 14. Lightly dust the skin side of the fish with flour.
  15. 15. Fry the zander in hot oil with the skin side facing down.
  16. 16. Fry the fish slowly for 3 to 4 minutes until golden brown.
  17. 17. Turn the fish once.
  18. 18. Remove the pan from the heat source.
  19. 19. Let the fish finish cooking in the residual heat.
  20. 20. Wash the lemon under hot water.
  21. 21. Dry the lemon.
  22. 22. Grate the lemon zest finely.
  23. 23. Squeeze the juice from the lemon.
  24. 24. Melt the butter in a small saucepan.
  25. 25. Add the lemon zest, 1 to 2 tablespoons of lemon juice, and the capers to the butter.
  26. 26. Heat the butter mixture until hot.
  27. 27. Season the sauce with salt and pepper.
  28. 28. Spread the mashed potatoes onto the plates.
  29. 29. Place the zander on top of the mash.
  30. 30. Drizzle the fish with the caper butter.
  31. 31. Garnish the dish with dill tips and the roasted nuts.
  32. 32. Serve the meal immediately.

Nutrition per serving