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🍽️ Pan-seared Zander with Creamy Pepper Sauce and Leek

418 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 shallot
• 1 clove of garlic
• olive oil
• 50 ml dry white wine
• 250 ml vegetable broth
• 1 tbsp ajvar (jar)
• 100 ml whipping cream
• salt
• pepper (from the mill)
• 2 stalks leek
• 4 zander fillets (kitchen-ready, with skin, 160 g each)
• lemon juice
• 3 tbsp butter
• nutmeg (freshly grated)

Instructions

1. 1. Preheat the oven to 250 degrees Celsius using top and bottom heat.
2. 2. Wash the peppers and cut them in half lengthwise.
3. 3. Remove the seeds and white inner membranes from the pepper halves.
4. 4. Place the pepper halves skin-side up on a baking sheet lined with baking paper.
5. 5. Roast the peppers in the preheated oven until the skin turns black and starts to blister.
6. 6. Remove the pepper halves from the oven and cover them with a damp kitchen towel.
7. 7. Let the peppers rest briefly under the towel.
8. 8. Peel the cooled pepper halves and cut the flesh into small cubes.
9. 9. Peel the shallot and garlic and chop both finely.
10. 10. Heat oil in a hot pot and sauté the shallot and garlic until translucent.
11. 11. Add the pepper cubes and sauté them briefly.
12. 12. Deglaze the pan with the wine.
13. 13. Pour in the broth, and season the mixture with salt and pepper.
14. 14. Let the sauce simmer gently for about 8 minutes.
15. 15. Then puree the sauce until smooth.
16. 16. Stir in the ajvar and cream into the sauce.
17. 17. Season the sauce to taste with salt and pepper.
18. 18. Add a little more broth if needed, or continue simmering to reach the desired consistency.
19. 19. Cut the leek lengthwise and rinse it under running water.
20. 20. Cut the leek into thin rings.
21. 21. Blanch the leek rings for about 3 minutes in boiling salted water.
22. 22. Drain the leek and shock it in cold water.
23. 23. Let the leek drain well.
24. 24. Wash the fish and pat it dry.
25. 25. Season the fish with salt and pepper and drizzle with lemon juice.
26. 26. Fry the fish skin-side down in a hot pan with oil until golden brown.
27. 27. Turn the fish and reduce the heat.
28. 28. Add 1 tablespoon of butter and let the fish baste in it until glossy.
29. 29. Heat the remaining butter in a separate pan.
30. 30. Toss the leek in the hot butter.
31. 31. Season the leek with salt, pepper, and nutmeg.
32. 32. Plate the sauce with the leek on pre-warmed plates.
33. 33. Place the fish on top of the sauce.
34. 34. Serve the dish immediately.

Nutrition per serving

• kcal: 418
• Protein: 34 g · Fett/Fat: 27 g · Carbs: 9 g