The zander is a predatory fish, valued for its white, tender, and low-fat meat. With few bones and a delicate taste, the zander proves to be the ideal ingredient for a variety of dishes. Today, we will focus on a delicious and simple recipe called 'Bonne femme' (Good woman), which highlights the natural flavors of this fish. The term 'Bonne femme' describes a familiar cooking method that emphasizes fresh ingredients and simple preparation.
We start by cleaning the fish from scales, carefully removing the head, tail, and fins. After washing it well, we pat it dry with a kitchen towel. An important step is to stuff the fish with a bundle of fresh thyme, which will provide a wonderful aroma. We drizzle the fish with lemon juice, adding a touch of acidity to enrich it. We let the zander chill for 30 minutes to allow the flavors to meld well.
Next, we place the fish in a baking dish and drizzle it with 150 ml of white wine. This will help create a savory sauce during baking. The oven should be preheated to a medium temperature of 140 degrees Celsius. We bake the fish for 20 minutes, and during this time, we prepare the mushrooms. We put the dried mushrooms in warm water and let them soak for 30 minutes to regain their soft texture.
While the fish is in the oven, we dedicate ourselves to preparing the Bechamel sauce. In a saucepan, we melt 50 g of butter, then add 50 g of flour, stirring constantly to avoid lumps. Gradually, we add the milk, cream, and the 3 beaten eggs, continuing to stir. Finally, we add the remaining wine and simmer the sauce for about 5 minutes until it becomes creamy and smooth.
After the fish is baked, we take it out of the oven and let it cool for a few minutes. We carefully remove the skin and bones, obtaining tender pieces of meat. We prepare a gratin dish, greasing it with butter. We place the fish pieces in the dish, season with salt and pepper, and add half of the soaked mushrooms. We then pour half of the Bechamel sauce and 50 g of grated Parmesan.
We continue to repeat the layers, adding fish again, Bechamel sauce mixed with chopped mushrooms, and Parmesan. We bake the dish for another 10-15 minutes until the surface becomes golden and gratin.
To complete this savory dish, we serve the gratinated zander alongside a fresh salad of roasted beets and horseradish, which will add a pleasant contrast and a note of freshness. Enjoy your meal!
We start by cleaning the fish from scales, carefully removing the head, tail, and fins. After washing it well, we pat it dry with a kitchen towel. An important step is to stuff the fish with a bundle of fresh thyme, which will provide a wonderful aroma. We drizzle the fish with lemon juice, adding a touch of acidity to enrich it. We let the zander chill for 30 minutes to allow the flavors to meld well.
Next, we place the fish in a baking dish and drizzle it with 150 ml of white wine. This will help create a savory sauce during baking. The oven should be preheated to a medium temperature of 140 degrees Celsius. We bake the fish for 20 minutes, and during this time, we prepare the mushrooms. We put the dried mushrooms in warm water and let them soak for 30 minutes to regain their soft texture.
While the fish is in the oven, we dedicate ourselves to preparing the Bechamel sauce. In a saucepan, we melt 50 g of butter, then add 50 g of flour, stirring constantly to avoid lumps. Gradually, we add the milk, cream, and the 3 beaten eggs, continuing to stir. Finally, we add the remaining wine and simmer the sauce for about 5 minutes until it becomes creamy and smooth.
After the fish is baked, we take it out of the oven and let it cool for a few minutes. We carefully remove the skin and bones, obtaining tender pieces of meat. We prepare a gratin dish, greasing it with butter. We place the fish pieces in the dish, season with salt and pepper, and add half of the soaked mushrooms. We then pour half of the Bechamel sauce and 50 g of grated Parmesan.
We continue to repeat the layers, adding fish again, Bechamel sauce mixed with chopped mushrooms, and Parmesan. We bake the dish for another 10-15 minutes until the surface becomes golden and gratin.
To complete this savory dish, we serve the gratinated zander alongside a fresh salad of roasted beets and horseradish, which will add a pleasant contrast and a note of freshness. Enjoy your meal!
Ingredients
For 10 servings: 1 whole pike-perch (2.5 kg), 120 g corn flour, 200 g butter, 300 ml white wine (I used Tokaji 2002), 350 ml milk (0.1% fat), 3 organic eggs, 100 g dried porcini mushrooms (or 200 g fresh mushrooms), 100 ml liquid sour cream, Himalayan pink salt, freshly ground white pepper, lemon juice, 1 bunch of fresh thyme, 2 pieces of lemons, 200 g parmesan.