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Zandergericht © St. Martins Therme & Lodge - Rudy Dellinger

Zander fillet on sorrel cream

Recipe of the region Lake Neusiedl

Ingredients zander

4 pieces of zander fillet à 160 g
Clarified butter for frying
Salt, pepper, lemon juice

Ingredients sorrel cream

250 g cooked/sieved floury potatoes
4 cl grape seed oil
100 g sorrel cooked and sieved
Salt, cayenne pepper, lemon
whipped cream as required

Ingredients apricot chutney

4 pieces of ripe apricots, cut into cubes
1 tbsp caster sugar
1/16 l white wine
Salt, pepper, thyme

Ingredients chanterelles

160 g cleaned chanterelles
1 shallot
Olive oil, salt, pepper, tarragon

Ingredients lavender foam

1/8 l fish stock
1/16 l whipped cream
50 g butter
Fresh lavender


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 mix in the oil. Stir in the cream as required. Season to taste with salt, cayenne pepper and lemon.

Preparation of the apricot chutney
Caramelise the sugar in the pan, deglaze with white wine and let it boil down with the apricot cubes. Season to taste with salt, pepper and thyme.

Preparation of the chanterelles
Fry diced shallot and chanterelles in olive oil and then hash. Season to taste with salt, pepper and tarragon.

Preparation of the lavender foam
Bring the fish stock with cream and lavender blossoms to boil – put some lavender blossoms aside for garnishing. Leave to simmer for 5 minutes. Strain the lavender flowers. With a whisk, stir in flakes of cold butter and froth up the sauce. Serve immediately!

Tip: Frying fish properly
“Beautiful, freshly caught fish from Lake Neusiedl is a true delicacy. To make the fish crispy on the
outside and tender inside, here are two professional tips. 1. Use water-free fat or oil that can be
heated up to 180 to 190 degrees. 2. Put enough of it in the pan. At least as thick as a finger. Don’t
worry that the fish may absorb too much fat! If the fat is hot enough when the fish is added, an
impenetrable outer layer forms immediately. Only then reduce heat.”

Recipe by Mario Bachhofer, head chef from Weiden am See

Recipe of the region Lake Neusiedl »

Zandergericht © St. Martins Therme & Lodge - Rudy Dellinger

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