Zander in Parmesan Crust
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s) (pikeperch)
- 1 small onion (s)
- 0.25 liter ¼ cream
- 125 ml white wine
- 2 tablespoon butter
- some lemon juice
- some cornstarch
- 80 g parmesan, freshly rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onion and chop finely. Wash the pikeperch fillets and pat dry with kitchen paper. Drizzle with lemon juice. Season with salt and pepper.
- Heat butter in a pan and steam the onion in it. Add the pieces of fish, cook over low heat and keep warm in a gratin dish in the oven.
- Pour cream and white wine into the pan in which the fish was prepared and bring to the boil. Add the cornstarch previously dissolved in cold water to the white wine cream, stir until a creamy sauce is formed. Season with salt and pepper and pour about 3/4 of the sauce over the fish fillets. Serve the rest of the sauce separately. Sprinkle the fish fillets with the parmesan and briefly gratinate in the oven at 220 ° C top heat.
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