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🍽️ Zander with Lemon and Shallot Sauce

277 kcal · 30 min · 4 servings

Ingredients

• 600 g Zander fillet (4 Zander fillets)
• 1 shallot
• 2 tbsp rapeseed oil
• 100 ml dry white wine
• 100 ml fish stock
• 2 tbsp lemon liqueur
• salt
• white pepper
• 2 organic lemons
• lemon balm
• 30 g yogurt butter (2 tbsp; cold)

Instructions

1. 1. Rinse the zander fillets under running water.
2. 2. Pat the fillets dry with kitchen paper.
3. 3. Peel the shallot.
4. 4. Dice the shallot into small cubes.
5. 5. Heat one tablespoon of oil in a pan.
6. 6. Sauté the shallot cubes until translucent over medium heat.
7. 7. Deglaze the pan with white wine.
8. 8. Let the liquid reduce until almost completely evaporated.
9. 9. Pour in the fish stock and the liqueur.
10. 10. Let the sauce come to a boil again briefly.
11. 11. Season the zander fillets with salt and pepper.
12. 12. Heat the remaining oil in a clean pan.
13. 13. Fry the zander for three minutes on the skin side until golden brown over medium heat.
14. 14. Turn the fish over.
15. 15. Remove the pan from the heat.
16. 16. Let the fish finish cooking in the residual heat until translucent.
17. 17. Wash one lemon under running water.
18. 18. Dry the lemon.
19. 19. Grate the lemon peel into fine strips (zest).
20. 20. Squeeze the juice out of the lemon.
21. 21. Wash the lemon balm.
22. 22. Set aside a few lemon balm leaves for decoration.
23. 23. Finely chop the rest of the lemon balm.
24. 24. Add the lemon zest to the sauce.
25. 25. Add the lemon juice to the sauce.
26. 26. Add the chopped lemon balm to the sauce.
27. 27. Stir the butter into the sauce.
28. 28. Season the sauce finally with salt and pepper.
29. 29. Wash the remaining lemon.
30. 30. Slice the lemon into thin rounds.
31. 31. Place the lemon slices on a serving plate.
32. 32. Place the zander on top of the lemon slices.
33. 33. Pour the sauce over the fish.
34. 34. Garnish the dish with the reserved lemon balm leaves.

Nutrition per serving

• kcal: 277
• Protein: 31 g · Fett/Fat: 12 g · Carbs: 3 g