Ingredients for the zander
- 4 pike-perch fillets, 160 g each
- Clarified butter for frying
- Salt, pepper, lemon juice
- 250 g cooked/mashed floury potatoes
- 4 cl grape seed oil
- 100 g sorrel cooked and strained
- Salt, cayenne pepper, lemon
- Whipped cream as required
Ingredients for the apricot chutney
- 4 ripe apricots, cut into cubes
- 1 tablespoon of granulated sugar
- 1/16 litre white wine
- Salt, pepper, thyme
- 160 g cleaned chanterelles
- 1 shallot
- Olive oil, salt, pepper, tarragon
Ingredients for the lavender foam
- 1/8 litre fish stock
- 1/16 litre whipping cream
- 50 g butter
- Fresh lavender
Preparation of pike-perch fillet on sorrel cream
Slowly fry the zander on the skin side until crispy. Then turn and season the fish.
Preparation of the sorrel cream
Mix the potato and sorrel together. Gradually beat in the oil. Stir in the cream as required. Flavour with salt, cayenne pepper and lemon.
Preparation of the apricot chutney
Caramelise the sugar in a pan, deglaze with white wine and reduce with the diced apricots. Flavour with salt, pepper and thyme.
Preparation of the chanterelles
Fry the diced shallot and chanterelles in olive oil and then chop. Flavour with salt, pepper and tarragon.
Preparation of the lavender foam
Bring the fish stock to the boil with the cream and lavender flowers - set some aside for garnish if necessary. leave to infuse for 5 minutes. Strain the lavender flowers. Stir in the cold butter flakes with a whisk (assemble) and froth up the sauce. Serve immediately!
Tip: frying fish properly
"A beautiful, freshly caught fish from Lake Neusiedl is a real delicacy. Here are two professional tips to ensure it is crispy on the outside and juicy on the inside. 1. Use anhydrous fat or oil that can be heated to 180 to 190 degrees. And 2. put enough of it in the pan. At least as thick as a finger. Don't worry about the fish absorbing too much fat! If the fat is hot enough when you add it, an impenetrable outer layer will form immediately. Only then reduce the heat."
Recipe by chef Mario Bachhofer from the St. Martins Therme & Lodge
