Zander Balaton (Poached Fillet of Zander) is a traditional Hungarian recipe for a classic dish of zander or perch fillets poached in lemon juice, white wine and fish stock served on a bed of chopped mushrooms. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Poached Fillet of Zander (Zander Balaton).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
4 fillets of zander or perch
sea salt, to taste
juice of 1 lemon
8 tbsp duxelles
300ml white wine
300ml fish stock
60ml soured cream
salt and freshly-ground black pepper
Method:
Sprinkle the fillets with salt and lemon juice then lay in a shallow dish and set aside to marinate for 30 minutes.
Remove the fish and spread the duxelles over the base of the baking dish. Lay the fish on top then cover with the white wine and fish stock. Cover the dish with a lid or a layer of aluminium foil then transfer to an oven pre-heated to 180°C and bake for 10 minutes.
After this time remove the fillets and set aside to keep warm. Strain the pan juices into a saucepan, bring to a simmer and cook until reduced to half its original volume. Take off the heat and whisk in the soured cream. Season to taste then arrange the fish on warmed serving plates, accompany with sliced, boiled, potatoes and fresh greens then pour over the sauce and serve.
)
Click on the image, above to submit to Pinterest.