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🍽️ Zander in creamy pepper sauce with potatoes

517 kcal · 30 min · 4 servings

Ingredients

• 4 zander fillets
• 3 tbsp lemon juice
• 2 red bell peppers
• 1 shallot
• 0.125 l white wine
• 100 g whipping cream
• 40 g butter
• 600 g small waxy potatoes
• 3 tbsp butter
• salt
• pepper (from the mill)
• 1 bunch parsley

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Place the potatoes in salted water and cook them for about 25 minutes until tender.
3. 3. Drain the cooking water and let the potatoes drip dry.
4. 4. Rinse the fish under running water.
5. 5. Pat the fish dry with a kitchen towel.
6. 6. Season the fish with salt and pepper.
7. 7. Drizzle some lemon juice over the fish.
8. 8. Halve the pepper and remove the core.
9. 9. Wash the pepper halves and chop them finely.
10. 10. Peel the shallot and chop it finely as well.
11. 11. Place the chopped pepper and shallot into a pot.
12. 12. Pour the wine over the vegetables.
13. 13. Bring the mixture to a brief boil.
14. 14. Reduce the heat to low and simmer the covered pot for 15 minutes.
15. 15. Place the fish on top of the cooked pepper vegetables.
16. 16. Steam the fish over low heat for 6 minutes.
17. 17. Carefully remove the fish from the pot and set it aside.
18. 18. Drizzle some of the cooking liquid over the fish.
19. 19. Puree the vegetables in the pot using a hand blender.
20. 20. Press the puree through a fine sieve to make it smooth.
21. 21. Return the sieved puree to the pot.
22. 22. Pour the cream into the puree.
23. 23. Stir in the ice-cold butter to thicken the sauce.
24. 24. Season the sauce with salt to finish.
25. 25. Pour the finished sauce over the fish.
26. 26. Toss the potatoes in some butter.
27. 27. Chop the parsley finely.
28. 28. Sprinkle the parsley over the fish and potatoes.

Nutrition per serving

• kcal: 517
• Protein: 34 g · Fett/Fat: 27 g · Carbs: 28 g