Zander with Creamy Chanterelle Sauce

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

1. Clean and slice the chanterelle mushrooms if needed. 2. Heat butter and olive oil in a pan over medium heat. 3. Add the shallots and sauté until translucent. 4. Add the chanterelle mushrooms and cook until tender, about 5 minutes. 5. Pour in the heavy cream, season with salt and pepper, and simmer gently until the sauce thickens slightly. 6. In a separate pan, heat a little olive oil over medium-high heat. 7. Season the zander fillet with salt and pepper. 8. Pan-sear the fillet skin-side down for 3-4 minutes, then flip and cook for another 2-3 minutes until cooked through. 9. Plate the fish and spoon the creamy chanterelle sauce over it. 10. Garnish with fresh parsley and serve immediately.

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