Zander with Creamy Chanterelle Sauce

A delicate fillet of zander fish served with a rich and creamy chanterelle mushroom sauce, combining earthy flavors with smooth textures for a sophisticated meal.

Medium 30 min 350 cal
Steps

1. Clean and slice the chanterelle mushrooms. 2. Heat olive oil and half the butter in a pan over medium heat. 3. Sauté the shallot until translucent, then add the chanterelles and cook until soft. 4. Pour in the heavy cream, reduce heat, and simmer gently until the sauce thickens. 5. Season with salt and pepper. 6. In another pan, melt remaining butter and cook the zander fillet skin-side down until crispy and cooked through, about 3-4 minutes per side. 7. Plate the fish and spoon the creamy chanterelle sauce over it. 8. Garnish with chopped fresh parsley and serve immediately.

Ingredients

150g zander fillet 100g fresh chanterelle mushrooms 1 small shallot, finely chopped 100ml heavy cream 1 tbsp butter 1 tsp olive oil Salt and pepper to taste Fresh parsley for garnish

You May Also Like
Honey-Kissed Cheesy Chicken Melt
Tea-Infused Chicken with Citrus Glaze
Savory Jam-Glazed Chicken Thigh
Roasted Lamb with Red Currant Sauce and Celeriac Purée
Sweet and Savory Gamba Chips with Crispy Bread Crumbs
Garlic Lemon Sautéed Squid
Mixed Green Pomelo Salad
Refreshing Pomelo Salad with Mint and Peanuts
Classic French Onion Soup
Classic Beef Bourguignon for One
Seared Tuna Steak with Avocado Salsa
Caramelized Pear and Goat Cheese Chicken Breast
Strawberry Chicken Salad with Balsamic Glaze
Savory Herb and Cheese Bread Bake
Creamy Spaghetti with Roasted Camote and Tomato-Onion Sauce