In white wine and butter braised zander fillet (pike-perch) on vegetables bed

The Zander is one of the favorite fish of the Venetian fishmongers because they know hundred kinds of way to prepare it. Such as: with fresh sage and sprinkled with olive oil or it is rolled in bacon or simply they braise in butter, splush with white wine and enjoy it. Last week I felt like I’d like to eat some fish then when I’d found some fresh Zander fillet at one of my fav fish shop a new recipe was born.

In white wine and butter braised Zander fillet lying on veggie bed

Ingredients:

100 grs Zanders fillets for each persons

3-4 tbs butter

salt

pepper

3 carrots

1 tbs parsley

100 gr  celery

1 onion

1 teaspoon of thym

1 teaspoon of dill

1 small potatoes for each persons

100 ml white wine

1 bayleaf

1 vegetable stock

Directions:

Peel vegetables and chop into the desired shape or form. Start to cook them (except onion) in 1,5 liter of water with the vegetables stock.

Divide Zander fillet into four portions. Melt the butter in a frying pan, add fish fillets and start to soaté. Season with salt and pepper and fry it briefly on both sides. Then place the onion rings alongside, and the bayleaf and flavor with thym and dill.
Steam it about 10 minutes. Then pour over the white wine. When the fish is cooked place it carefully into a warm plate.

To make the sauce: Pound the liquid of the fish. Melt butter, add 1 tbs of corn starch. Stir it until smooth. Add lemon juice and season with carraway seed powder. Add the liquid of the fish into corn starch mixture and purée them together .

Srain vegetables and arrange them onto plate alias make a bed for the fish, sprinkle them with the butter sauce, then place the fish onto veggie bed and pour over the leftover sauce.