Delicately flavoured fish with perfect wine accompaniment
Pikeperch is a noble freshwater fish with firm, tender meat and a fine, slightly nutty flavour. The combination with a fresh lemon and butter sauce brings out its delicate flavours, while the sautéed spinach adds a pleasant, slightly earthy note. But which wine goes best with it? An elegant Lugana from the region around Lake Garda with its fine acidity, light minerality and citrus flavours perfectly underlines the delicacy of the pike-perch and the freshness of the sauce.
Which wines go best with this meal?
The delicate, slightly nutty flavour of the pike-perch, the buttery lemon sauce and the spinach with its slightly earthy note call for a wine that has both fresh acidity and a slight minerality. The wine should support the dish, but not dominate it – a fine balance of fruitiness and structure is crucial.
1. trebbiano di Lugana (main recommendation)
➡ Why? A classic Lugana convinces with flavours of citrus fruits, white flowers and a fine minerality. The fresh acidity and slightly creamy texture complement the fish and butter sauce perfectly. ✔ Recommended region: Lugana, Italy
2. chardonnay without wood ageing (Burgundy or Alto Adige, Italy)
➡ Why? The subtle notes of apple, pear and a hint of hazelnut harmonise perfectly with the zander without overpowering the dish. The freshness of the wine perfectly balances the butter sauce. ✔ Recommended region: Burgundy, France or South Tyrol, Italy
3. Verdicchio dei Castelli di Jesi (Italien)
➡ Why? The salty minerality and fine herbal notes of a Verdicchio go wonderfully with fish, while its citrus notes emphasise the freshness of the sauce. ✔ Recommended region: Marche, Italy
The recipe:
Pike-perch fillet with lemon-butter sauce and sautéed spinach
Cooking utensils
- 1 Large pan for frying the pikeperch
- 1 Small pan for the spinach
- 1 Small saucepan for the sauce
- 1 Cutting board & knife
- 1 Lemon grater
Ingredients
For the zander:
- 2 Zander fillets approx. 180 g each, with or without skin
- 1 Tbsp olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper Freshly ground
For the lemon butter sauce:
- 50 g Butter
- Juice of ½ lemon
- ½ teaspoon lemon zest
- 1 Tbsp dry white wine z. e.g. Lugana
- 1 small shallot finely diced
- 1 teaspoon capers chopped (optional)
- Salt & pepper to taste
For the sautéed spinach:
- 150 g fresh baby spinach
- 1 Garlic clove finely chopped
- 1 Tbsp olive oil
- 1 Pinch of nutmeg
- Salt & pepper to taste
Preparation
Prepare the lemon butter sauce:
- Melt the butter in a small saucepan over a low heat.
- Add the diced shallots and capers (optional) and sauté for 2 minutes.
- Deglaze with white wine, add lemon juice and lemon zest.
- Season with salt and pepper and keep warm.
Fry the zander:
- Season the zander fillets with salt and pepper.
- Heat the olive oil in a pan and fry the fillets on the skin side (if using) for approx. 3-4 minutes until golden brown and crispy.
- Turn and cook for 1-2 minutes on the other side.
Sauté the spinach:
- Heat the olive oil in a small pan and sauté the garlic briefly.
- Add the spinach and sauté for 2-3 minutes, stirring occasionally.
- Season to taste with nutmeg, salt and pepper.
Serve:
- Place the pike-perch fillets on plates and drizzle with the lemon-butter sauce.
- Serve with the sautéed spinach.
- Garnish with fresh herbs as desired.
Recommended side dishes
- Mashed potatoes with olive oil & sea salt
- Baked potatoes with rosemary
- Lemon risotto with parmesan
