📝 About This Recipe
Zander, or Pike-Perch, is the crown jewel of German freshwater cuisine, prized for its lean, white flakes and elegant flavor. This recipe honors the tradition of the Rhineland, featuring a skin so crisp it crackles, paired with a velvety Riesling-infused cream sauce. It is a sophisticated yet comforting dish that perfectly captures the refined rusticism of a high-end German gasthof.
🥗 Ingredients
The Fish
- 4 pieces Zander (Pike-Perch) fillets (approx. 180g each, skin-on and scaled)
- 1 teaspoon Sea salt (fine grain)
- 1/2 teaspoon White pepper (freshly ground)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons All-purpose flour (for dusting the skin)
- 2 tablespoons Clarified butter (Butterschmalz) (for high-heat frying)
Riesling Cream Sauce
- 2 pieces Shallots (very finely minced)
- 150 ml Dry Riesling (high quality German wine)
- 100 ml Fish stock (unsalted)
- 200 ml Heavy cream (min 30% fat)
- 30 grams Cold butter (cubed)
- 1 bunch Fresh chives (finely snipped)
The Finishing Touch
- 50 grams Unsalted butter (for browning)
- 2 sprigs Fresh thyme
- 1 teaspoon Lemon zest (finely grated)
👨🍳 Instructions
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1
Pat the Zander fillets thoroughly dry with paper towels. This is the most critical step for achieving a crispy skin.
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2
Using a sharp knife, make 3-4 shallow diagonal scores across the skin of each fillet. This prevents the fish from curling when it hits the hot pan.
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3
Season the flesh side with salt, white pepper, and a light spritz of lemon juice. Dust only the skin side lightly with flour, tapping off any excess.
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4
To start the sauce, sauté the minced shallots in a small saucepan with a teaspoon of butter over medium heat until translucent, about 3 minutes.
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5
Deglaze the shallots with the Riesling and fish stock. Simmer and reduce the liquid by half to concentrate the flavors.
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6
Stir in the heavy cream and continue to simmer until the sauce thickens slightly and coats the back of a spoon.
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7
While the sauce simmers, heat the clarified butter in a large non-stick skillet over medium-high heat until it begins to shimmer.
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8
Place the fillets skin-side down in the pan. Press down firmly with a spatula for the first 30 seconds to ensure even contact.
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9
Fry the fish on the skin side for 4-5 minutes without moving them. You will see the flesh turn opaque from the bottom up.
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10
Add the 50g of unsalted butter and thyme sprigs to the pan. Once the butter foams and turns a nutty brown, flip the fillets gently.
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11
Turn off the heat and let the fish finish cooking in the residual heat of the brown butter for just 1-2 minutes. The center should remain moist.
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12
Finish the sauce by whisking in the cold butter cubes and chopped chives. Taste and adjust seasoning with salt and a touch more Riesling if desired.
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13
Plate the fish skin-side up to maintain its crunch. Pour the Riesling cream sauce around the fish, not over it.
💡 Chef's Tips
Always use clarified butter (Butterschmalz) for the fish; its high smoke point and buttery flavor are essential for the German profile. Never crowd the pan; if the fillets are too close, they will steam rather than fry, resulting in soggy skin. If you can't find Zander, Walleye is the closest North American relative and works perfectly as a substitute. Ensure the sauce is strained through a fine-mesh sieve before adding the chives if you prefer a perfectly smooth, restaurant-quality texture. Warm your plates in the oven at 60°C (140°F) before serving to keep the delicate fish and cream sauce at the ideal temperature.
🍽️ Serving Suggestions
Serve alongside 'Salzkartoffeln' (boiled salted potatoes) tossed in parsley and butter. A side of buttery, sautéed leaf spinach or glazed young carrots provides a beautiful color contrast. Pair with the same dry German Riesling used in the sauce to create a harmonious flavor bridge. A light cucumber salad with dill and a sour cream dressing (Gurkensalat) is the traditional refreshing accompaniment. For a more modern touch, serve over a bed of creamy parsnip puree.