- 2-3 kg of zander
- 0,25 kg of plums
- Red onion
- Plum jam
- Anise star
- Blanched almonds
- Red wine vinegar
- Brown sugar
- White pepper
- Soup vegetables
Remove bones from the zander. Reduce brown sugar till it turns into a jam. Almonds should be cut into “pillars”, fried on a dry pan (turn them every now and then to avoid singeing).
Take zander and remove the eyes and gills. Add soup vegetables and pour water to receive 2 litres of broth – cook but no longer than 40 minutes.
To make Beurre Blanc sauce reduce 0,1 litre of broth, 0,2 Chardonnay wine, juice form orange half (with skin) and several grains of white pepper. Emulsificate reduced broth with cold butter, adding several leaves of fresh tarragon. Put away in a warm place. Bake the potatoes with salt (in skin). In the meantime heat 0,5 l of milk, 0,2 cream and 0,2 kg butter.
Drill potatoes and while still hot, mash them adding a hot mixture systematically.
Dry the zander and put on a hot pan, add butter. Fry the fish on a salty skin for maximum 2 minutes. Turn the fish just for several seconds and put away in a warm place.
Serve the fish with warm jam, hot sauce and puree – garnish with fried almonds.