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.

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.

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