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Canadian zander recipe with subtle aromas
General information about the Canadian zander
Zander is a carnivorous fish which belongs to the genus “Sander” and which is often found in fresh water. It is nevertheless capable of living in brackish waters. Their size sometimes exceeds 100 cm.
The name “zander” comes from the German “Sander” which is frequently written and pronounced “Zander”. This word does not come from the German “Zahn” or the English “Sand”, but rather from the Middle German “Sandat” which is borrowed from the reconstructed Pomeranian “sadac”.
Ingredients:
- 800 g frozen Canadian zander fillets
- 400 g green asparagus
- 200 g button mushrooms
- 300g carrots
- 200 g of tuberous chervil
- 100 g of green cabbage
- 50g onions
- 8 oysters number 03
- 20 g of sesame seeds
- 20 g poppy seeds
- 4 eggs
- 400 g porcini mushrooms
- 30 cl of whipping cream
- 30 cl of dry white wine
- 60 g of fish stock
- 100 g of lamb’s lettuce
- 400 g vitelotte potatoes
- 50 g shallots
- Fine salt, pepper
- Coarse salt
- Flower of salt
Preparation
Remove the skin from your zander to dry it using the poppy and sesame between your two Téfal plates. Cut this skin into sticks. Open your oysters to poach them (30 seconds) in white wine with the chopped shallots.
Wash the shells to add the lamb's lettuce and the oysters. Then make a sabayon using egg yolks and the cooking juices from your oysters. Pass everything through the salamander.
Turn there head of your mushrooms in order to cook them in water. Add the white wine and butter.
Then prepare your stuffed cabbage by blanching the cabbage leaves (one minute) in salted water. All that remains is to let it cool. Reserve four leaves and cut the others into chiffonades. You can sauté them with your mushroom tails previously cut into cubes. Add the diced carrots and shallots.
Fold everything in the hollow of your leaves to make a ball. Braise in the oven with zander stove. Fold in a cabbage leaf and braise on a bed of diced carrots with a few chopped onions. You can glaze the whole thing with fleur de sel fumet to get a crunchy side.
Serve with a nice porcini mushroom sauce and sautéed diced porcini mushrooms. Add a little more green asparagus that you have cooked in simmering water.
How to recognize zander?
You need to choose the right fish to perfect your recipe. Zander is somewhat similar to walleye or walleye. To identify it, we look at different details:
- Zander can reach a length of 100 cm.
- Its cover is spineless.
- It has two dorsal fins, a first with spines and a second with soft rays.
- The anal fin with two or three soft-rayed spines.
- This species often exhibits a blue-gray color with yellow-gray fins and a white belly.
- The caudal fin or dorsal fin is decorated with black dots.
- The mouth is filled with teeth with two large canines in the front part of its jaw.
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