Sautéed Zander with Summer Vegetables and Chive-Creme Fraiche Sauce | euromaxx
- 13 years ago
The Finnish restaurant'Kuu'in Helsinki has been a popular venue for more than 40 years. Since 2005 head chef Lukas Hemnell has been delighting his guests with original favorites as well as new dishes.Ingredients: (serves 4)4 zander filets200g butter (for the Beurre Monté)500g new potatoes1 lemon1/3 bunch of scallions 50g Beurre MontéSalt, pepper200g creme fraiche1/5 bunch chivesSalt, pepper100g fresh green peas`100g radishes 50g fresh spinach100g white cabbageBeurre Monté, salt
Wash the potatoes and boil them in salted water. Mix the chopped chives into the creme fraiche, add salt and pepper and whisk well.For the Beurre Monté, bring about 10 tablespoons of water to a boil, turn the heat to very low until the water is no longer cooking and slowly add in pieces of butter. Whisk together. Start with only one piece of butter and wait until the sauce becomes creamy before adding the next piece. Slice the vegetables into small pieces or slices.Pour the cooked potatoes into a pot and mash them with a fork over low flame. Add 50g of Beurre Monté and scallions to the pot. Then season with lemon juice, lemon zest, salt and pepper, and mix well.Sauté the vegetables in the rest of the Beurre Monté over low heat. Add the spinach at the very end and pour the mixture through a strainer.Heat oil in a pan. Season the zander filets with salt and sauté in the pan on one side for about 3 minutes, until they're golden brown. The pan should be very hot when the fish is added but then reduced while the fish is cooking. Add butter, turn the filets over and sauté them for one more minute. Scoop melted butter from the pan onto the top side of the zander.
Serve the vegetables, fish and sauce on four warmed plates.
Wash the potatoes and boil them in salted water. Mix the chopped chives into the creme fraiche, add salt and pepper and whisk well.For the Beurre Monté, bring about 10 tablespoons of water to a boil, turn the heat to very low until the water is no longer cooking and slowly add in pieces of butter. Whisk together. Start with only one piece of butter and wait until the sauce becomes creamy before adding the next piece. Slice the vegetables into small pieces or slices.Pour the cooked potatoes into a pot and mash them with a fork over low flame. Add 50g of Beurre Monté and scallions to the pot. Then season with lemon juice, lemon zest, salt and pepper, and mix well.Sauté the vegetables in the rest of the Beurre Monté over low heat. Add the spinach at the very end and pour the mixture through a strainer.Heat oil in a pan. Season the zander filets with salt and sauté in the pan on one side for about 3 minutes, until they're golden brown. The pan should be very hot when the fish is added but then reduced while the fish is cooking. Add butter, turn the filets over and sauté them for one more minute. Scoop melted butter from the pan onto the top side of the zander.
Serve the vegetables, fish and sauce on four warmed plates.