Spring on a plate – light, aromatic & elegant
Pike-perch fillet is fried until golden brown and served with crunchy spring vegetables such as asparagus, carrots and peas. A fresh lemon butter rounds off the dish and brings freshness and elegance to the plate – an ideal springtime treat!
Ideal wine accompaniment: Welschriesling from the Burgenland DAC (Austria)
The delicate freshness and lively acidity of a Welschriesling from Burgenland go perfectly with fish dishes with citrus flavours. This wine has flavours of green apple, lemon and delicate herbs, which combine with the fine butter sauce and the freshness of the vegetables to create a harmonious overall picture. Its lightness and freshness emphasise the delicacy of the pikeperch without overpowering it – a perfect balance.
Further suitable wine recommendations
1st Grüner Veltliner from the Kamptal DAC (Austria) Typical with fresh apple, white pepper and lively acidity – a great accompaniment to zander and spring vegetables, especially when fresh herbs are involved.
2. Pinot Blanc Alto Adige DOC (Italy) With its fine fruit, nutty notes and restrained acidity, it goes elegantly with fish without pushing itself to the fore. A harmonious, smooth wine for creamier components such as lemon butter.
3. Chablis AOC (Burgundy, France) Mineral, lean and with a fresh citrus note – a classic accompaniment to fish dishes. The fine structure harmonises with the tenderness of the pikeperch and accentuates the lemon flavour.
4th Sauvignon Blanc from the Sancerre AOC (Loire, France) Herbal, citrusy and mineral: an excellent freshness kick for this spring dish, especially when using young vegetables and fresh herbs.
5. vermentino di Sardegna DOC (Italy) Mediterranean flavour, fine fruit and a hint of saltiness make this wine an ideal partner for fish dishes with vegetables – it adds depth and complexity.
The recipe:
Gebratener Zander mit Frühlingsgemüse & Zitronenbutter
Kochutensilien
- 1 Pfanne
- 1 Topf
- 1 Schneidebrett
- 1 Messer
- 1 Spatel
Zutaten
Für den Zander:
- 2 Zanderfilets ca. 200 g pro Stück
- 50 g Butter
- 1 Zitrone Saft und Schale
- Salz und Pfeffer nach Geschmack
Für das Gemüse:
- 100 g grüner Spargel
- 100 g Zuckerschoten
- 100 g Karotten in feinen Streifen
- 2 EL Olivenöl
- Salz und Pfeffer nach Geschmack
Zubereitung
Fisch braten
- Zanderfilets auf der Hautseite leicht einschneiden, salzen und pfeffern.
- In Olivenöl auf der Hautseite 3–4 Minuten knusprig braten, wenden und 1–2 Minuten gar ziehen lassen.
Gemüse zubereiten
- Karotten und Spargel in wenig Salzwasser 2 Minuten blanchieren.
- Erbsen hinzufügen und kurz mitgaren.
- Abgießen, mit Butter schwenken und würzen.
Zitronenbutter anrühren
- Butter schmelzen, Zitronensaft und Abrieb einrühren.
- Petersilie unterrühren und mit einer Prise Salz abschmecken.
Anrichten
- Gemüse mittig auf dem Teller platzieren.
- Zander daraufsetzen und mit Zitronenbutter beträufeln.
Empfohlene Beilagen
- Frühkartoffeln mit Kräutern
- Baguette mit Olivenöl
- Wildkräutersalat mit Vinaigrette
