Spring fish dish with Austrian wine
Pike-perch fillet with a crispy wild garlic crust on a creamy lemon risotto – a fresh composition that perfectly emphasises the Styrian Sauvignon Blanc.
Ideal wine accompaniment: Sauvignon Blanc from the Südsteiermark DAC (Austria)
The Styrian Sauvignon Blanc impresses with its intense gooseberry and nettle flavours, which combine perfectly with the strong wild garlic aroma. Its lively acidity cuts through the creaminess of the risotto, while the typical mineral character of the region emphasises the citrus notes of the dish. The light peach nuance in the finish harmoniously rounds off the interplay with the delicate zander.
5 more wine recommendations:
Sancerre AOC (Loire, France) The classic Sauvignon Blanc with its chalky minerality and flavours of green pepper and citrus contrasts with the wild garlic crust. The racy freshness balances out the buttery risotto.
Furmint Tokaji DOC (Hungary) This versatile white wine offers flavours of quince, honeydew melon and a smoky spiciness. The complex structure carries the strong flavours of the wild garlic, while the acidity tightens the dish.
Verdicchio dei Castelli di Jesi Classico DOC (Italy) With notes of almond, lemon zest and salty minerality, this wine complements both fish and risotto. The bitter almond note in the finish corresponds with the wild garlic crust.
Albariño Rías Baixas DO (Spain) Its flavours of peach, mirabelle plum and salty freshness form a bridge between fish and citrus risotto. The velvety texture caresses the zander.
Grüner Veltliner Smaragd DAC (Wachau, Austria) The peppery spiciness and aromas of grapefruit and white pepper harmonise with the wild garlic. The dense texture supports the creamy risotto.
The recipe:
Gebratener Zander mit Bärlauchkruste & Zitronenrisotto
Kochutensilien
- 1 Beschichtete Pfanne
- 1 Topf fü das Risotto
- 1 Pürierstab (für Bärlauchpaste)
- 1 Reibe (für Zitronenabrieb)
Zutaten
Für den Zander:
- 2 Zanderfilets à 180 g
- 1 Handvoll frischer Bärlauch
- 50 g Panko-Mehl
- 1 EL Butter
- Salz Pfeffer
Für das Risotto:
- 150 g Arborio-Reis
- 1 Schalotte fein gewürfelt
- 800 ml Gemüsefond
- 1 Bio-Zitrone Abrieb und Saft
- 50 g Parmesan
- 2 EL Crème fraîche
Zubereitung
Bärlauchkruste:
- Bärlauch mit Panko und Butter pürieren, salzen.
- Filets häuten, mit Paste bestreichen.
Risotto:
- Schalotte glasig dünsten, Reis zugeben.
- Nach und nach Fond angießen, 18 Minuten köcheln.
- Zitronensaft, -abrieb, Parmesan und Crème fraîche unterheben.
Zander braten:
- Filets 4 Minuten pro Seite in der Pfanne knusprig braten.
Empfohlene Beilagen:
- Gegrillte Zitronenscheiben
- Blattsalat mit Radieschen
- Spargelspitzen in Butter
