4 filets of zander (pike-perches), 1 spring onion, 200 ml white wine, 200 ml cream, 100 g butter, 2 tbsp oil, 1 bunch dill, salt, pepper
Finely chop the spring onion and heat in a pan along with the wine until most of the fluid has boiled away. Then add the cream and boil down to a third of the volume. Stir in dill and three quarters of the butter into the sauce. Season to taste with salt and pepper.
Heat the remaining butter with the oil in a pan. Wash and dry the zander, and season to taste with salt and pepper. Fry on both sides until golden brown. Now take the zander out of the pan and allow to drain off on a paper towel.
Serve along with the sauce, tastes perfect with boiled potatoes. We recommend our Weihenstephaner Kristallweißbier, which ideally complements the zander.