An unusual way to serve fish, Zander Schnitte mit Senfbutter (sahn-dair shnee-t’ mitt sehn-ph-boo-tair) is a delicious dish from Germany. Serve with boiled potatoes and Broccoli with Almonds.
2 lb. pike or perch fillets, skinned juice of
Zander im Of en Gebacken Weiss-wein is superb served with a bottle of dry white wine, such as Chablis. m
1 teaspoon salt
2 teaspoon white pepper
6 oz. butter
1 onion, finely chopped
1 teaspoon canned green peppercorns, drained and crushed
3 teaspoons prepared German mustard
2 tablespoons double cream
1 tablespoon finely chopped fresh parsley
Wash the fillets thoroughly in cold water. Pat dry with kitchen paper towels and transfer to a medium-sized bowl. Pour over the lemon juice and set aside for 10 minutes.
Remove the fish from the bowl and pat dry with kitchen paper towels. Season the fillets with the salt and pepper and set aside.
In a large frying-pan, melt 2 ounces of the butter over moderate heat. When the foam subsides, add the fillets and fry for 5 minutes on each side. Remove the pan from the heat. Using a slotted spoon, transfer the fish fillets to a warmed serving dish and keep warm while you finish the sauce.
Wash the frying-pan and dry it thoroughly. Add the remaining butter to the pan and melt it over moderate heat. When the foam subsides, add the onion and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Reduce the heat to low. Add the peppercorns and mustard and cook for a further 2 minutes. Stir in the cream. Remove the pan from the heat and pour the sauce over the fish. Sprinkle over the parsley and serve immediately.