Zanderfilet Auf Bärlauch

Hey y’all, today I wanna share with you some amazing recipes featuring one of my favorite fishes - zanderfilet! This fish is also known as pike-perch and has a delicate and flaky texture with a mild and nutty flavor. It’s perfect for those who don’t like strong fishy taste. So let’s dive into the recipes!

1. Zanderfilet mit Parmesan-Kräuterkruste

Ingredients:

• 4 zanderfilet portions (skin on or off), about 150 g each
• 50 g parmesan cheese, grated
• 1 garlic clove, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1/4 cup breadcrumbs
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 200°C.
2. In a small bowl, combine the grated parmesan cheese, minced garlic, chopped parsley, chopped thyme, breadcrumbs, and olive oil.
3. Season the zanderfilet portions with salt and pepper on both sides.
4. Spread the parmesan-herb mixture over the top of each zanderfilet portion.
5. Bake in the preheated oven for about 15-20 minutes until the crust is golden brown and the fish is cooked through.

How to prepare:

This zanderfilet recipe is super easy to prepare and looks impressive on a dinner table. You can serve it with a side of roasted vegetables or a simple salad.

Preparation time:

20 minutes

Servings:

4 people

Nutrition Facts:

Per serving - Calories: 305, Fat: 18.2g, Protein: 27.7g, Carbs: 5.3g

Tips:

If you want a crispier crust, you can broil the zanderfilet for the last 2-3 minutes of cooking time.

2. Zanderfilet auf Bärlauch-Pestonudeln

Ingredients:

• 4 zanderfilet portions (skin on or off), about 150 g each
• 300 g pesto (homemade or store-bought)
• 300 g spaghetti or linguine pasta
• 50 g fresh baby spinach
• 50 g fresh basil leaves
• 50 g fresh parsley leaves
• 50 g fresh grated parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• 1/2 lemon, juiced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. While pasta is cooking, prepare the pesto by combining the baby spinach, basil leaves, parsley leaves, grated parmesan cheese, pine nuts, minced garlic, lemon juice, olive oil, salt, and pepper in a blender or food processor. Pulse until smooth.
3. In a large pan, heat some olive oil over medium heat and cook the zanderfilet portions for about 3-4 minutes on each side until golden brown and crispy.
4. When pasta is cooked, drain and toss with the pesto sauce until fully coated.
5. Serve the zanderfilet portions on top of the pesto pasta and garnish with some extra grated parmesan cheese and lemon wedges.

How to prepare:

This zanderfilet recipe is perfect for a dinner party or special occasion. The homemade pesto adds a burst of flavor to the dish and pairs perfectly with the crispy zanderfilet.

Preparation time:

30 minutes

Servings:

4 people

Nutrition Facts:

Per serving - Calories: 867, Fat: 61g, Protein: 56g, Carbs: 60g

Tips:

You can replace zanderfilet with other white fishes like cod or tilapia if you prefer.

3. Zanderfilet mit Weinschaumsoße an Spargelrisotto

Ingredients:

• 4 zanderfilet portions (skin on or off), about 150 g each
• 300 g Arborio rice
• 1 onion, chopped
• 500 ml chicken or vegetable stock
• 250 g fresh asparagus, chopped
• 100 ml white wine
• 100 ml heavy cream
• 1 garlic clove, minced
• ¼ cup grated parmesan cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large pan, heat some olive oil over medium heat and sauté the chopped onion until soft and translucent.
2. Add the Arborio rice and stir until coated with oil and fragrant.
3. Add the white wine and stir constantly until the liquid has been absorbed.
4. Gradually add the chicken or vegetable stock to the pan, one ladle at a time, stirring constantly and waiting until the liquid has been absorbed before adding more.
5. Meanwhile, in a separate pan, heat some olive oil over medium heat and cook the chopped asparagus and minced garlic for about 2-3 minutes until tender.
6. When the risotto is cooked, stir in the cooked asparagus, heavy cream, grated parmesan cheese, salt, and pepper. Set aside.
7. In the same pan, cook the zanderfilet portions for about 3-4 minutes on each side until golden brown and crispy. Set aside.
8. In the same pan, add the white wine and cook until reduced by half. Add the heavy cream and continue to cook until thickened. Season with salt and pepper to taste.
9. To serve, spoon some risotto onto a plate and place a zanderfilet portion on top. Drizzle some weinschaumsoße over the fish and enjoy!

How to prepare:

This zanderfilet recipe is a bit more complex but definitely worth the effort. The creamy spargelrisotto and the delicate Weinschaumsoße elevate the dish to a new level of deliciousness.

Preparation time:

1 hour

Servings:

4 people

Nutrition Facts:

Per serving - Calories: 623, Fat: 26g, Protein: 29g, Carbs: 66g

Tips:

You can use other vegetables for the risotto like mushrooms, peas, or spinach. Just adjust the cooking time accordingly.

That’s all for now folks! I hope you enjoy these zanderfilet recipes as much as I do. Don’t be afraid to experiment with different flavors and ingredients to make them your own. Until next time, happy cooking!