Zander with Creamy Chanterelle Sauce

Name: Zander with Creamy Chanterelle Sauce
Total time: 30 min
Ingredients: 1 zander fillet (about 150g); 100g fresh chanterelle mushrooms; 1 small shallot, finely chopped; 100ml heavy cream; 1 tbsp butter; 1 tbsp olive oil; Salt and pepper to taste; Fresh parsley for garnish

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30 minTotal time

MediumDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Zander fillet Perch fillet of similar thickness
Chanterelle mushrooms Fresh oyster mushrooms
Heavy cream Crème fraîche, loosened with a little water
Fresh parsley Fresh chives

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein31 g

Carbohydrates7 g

Fat34 g

Fiber 1 g · Sugar 3 g · Sodium 500 mg

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A delicate pan-seared zander fillet served with a rich and creamy chanterelle mushroom sauce. This dish combines tender fish with earthy mushrooms and a smooth cream base for a comforting meal.

Steps

Clean and slice the chanterelle mushrooms if needed.
Heat butter and olive oil in a pan over medium heat.
Add the shallots and sauté until translucent.
Add the chanterelle mushrooms and cook until tender, about 5 minutes.
Pour in the heavy cream, season with salt and pepper, and simmer gently until the sauce thickens slightly.
In a separate pan, heat a little olive oil over medium-high heat.
Season the zander fillet with salt and pepper.
Pan-sear the fillet skin-side down for 3-4 minutes, then flip and cook for another 2-3 minutes until cooked through.
Plate the fish and spoon the creamy chanterelle sauce over it.
Garnish with fresh parsley and serve immediately.

Tips for Zander with Creamy Chanterelle Sauce

Look for a glossy sauce that lightly coats a spoon; reducing it too far can make it overly thick.
Zander is delicate, so handle it gently when turning; the flesh should look opaque and separate into moist flakes.
Have plates and sides ready before finishing the fish, since it is best served promptly while the crust is crisp.

Drink pairing

A dry, lightly oaked Chardonnay
Its gentle richness complements the cream sauce, while its acidity balances the earthy mushrooms and delicate fish.

0% option: Sparkling water with a slice of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat gently until steaming hot; the fish may become less tender.