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🍽️ Zander fillets with mushroom crust and creamy tomato sauce

379 kcal · 30 min · 4 servings

Ingredients

• 100 g wild rice
• salt
• 150 g mixed mushrooms (e.g. button mushrooms, chanterelles, oyster mushrooms)
• 2 shallots
• 2 tbsp olive oil
• 1 bunch flat-leaf parsley
• pepper
• 100 g small tomatoes (2 small tomatoes)
• 3 sprigs thyme
• 1 tsp tomato paste
• 125 ml dry white wine (or 75 ml grape juice and 50 ml fish stock)
• 200 ml fish stock
• 100 g crème fraîche
• 0.5 lemon
• 1 slice whole wheat toast
• 600 g zander fillet (4 zander fillets)

Instructions

1. 1. Cook the wild rice in salted water for about 40 minutes until tender, following the package instructions.
2. 2. Clean the mushrooms thoroughly. Use a brush or a cloth to remove any dirt.
3. 3. Finely chop the mushrooms.
4. 4. Peel the shallots.
5. 5. Finely chop the shallots as well.
6. 6. Heat half a tablespoon of oil in a non-stick frying pan.
7. 7. Sauté half of the finely chopped shallots over medium heat until translucent.
8. 8. Add the chopped mushrooms to the pan.
9. 9. Continue to sauté the mushrooms until the released liquid has completely evaporated.
10. 10. Wash the parsley.
11. 11. Shake the parsley dry.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Stir the chopped parsley into the mushroom mixture.
15. 15. Season the mixture with salt and pepper.
16. 16. Remove the pan from the heat.
17. 17. Let the mushroom mixture cool down completely.
18. 18. Pour boiling water over the tomatoes.
19. 19. Peel the skin off the tomatoes.
20. 20. Halve the tomatoes.
21. 21. Remove the core from the tomatoes.
22. 22. Dice the tomatoes into small pieces.
23. 23. Wash the thyme.
24. 24. Shake the thyme dry.
25. 25. Pluck the thyme leaves from the stems.
26. 26. Heat half a tablespoon of oil in a second non-stick frying pan.
27. 27. Sauté the remaining finely chopped shallots over medium heat until translucent.
28. 28. Add the diced tomatoes to the pan.
29. 29. Add the tomato paste to the pan.
30. 30. Add the thyme leaves to the pan.
31. 31. Sauté the ingredients for about 2 minutes.
32. 32. Pour the white wine into the pan.
33. 33. Reduce the sauce over medium to high heat.
34. 34. Let the sauce reduce by about half over 10 to 12 minutes.
35. 35. Add the fish stock to the sauce.
36. 36. Continue to reduce the sauce over high heat.
37. 37. Let the sauce reduce to about one-third over another 10 to 12 minutes.
38. 38. Stir the crème fraîche into the sauce.
39. 39. Continue to reduce the sauce over low heat.
40. 40. Let the sauce reduce to a creamy consistency for about 10 minutes.
41. 41. Squeeze half of the lemon.
42. 42. Season the sauce with salt, pepper, and a little lemon juice.
43. 43. Keep the sauce warm.
44. 44. Roughly break up the toast bread.
45. 45. Finely chop the bread in a food processor.
46. 46. Stir the breadcrumbs into the cooled mushroom mixture.
47. 47. Rinse the zander fillets.
48. 48. Pat the zander fillets dry.
49. 49. Drizzle the fillets with the remaining lemon juice.
50. 50. Place the mushroom mixture on one side of the fillets.
51. 51. Spread the mushroom mixture evenly over the fish.
52. 52. Press the mushroom mixture down lightly so it adheres.
53. 53. Heat the remaining oil in a large frying pan.
54. 54. Fry the fish fillets for about 5 minutes on each side over medium heat.
55. 55. Use a wide spatula without holes to turn the fillets.
56. 56. Drain the wild rice.
57. 57. Plate the zander fillets on pre-warmed plates.
58. 58. Serve the fillets with the sauce and the wild rice.
59. 59. Serve the remaining mushroom mixture on the side if you have any left.

Nutrition per serving

• kcal: 379
• Protein: 35 g · Fett/Fat: 14 g · Carbs: 24 g