Zander in white wine

Zander in white wine - Russian Fish & Seafood Recipe

How to Cook & Prepare Zander in white wine:

750 g fish or 500 g 1 raw egg
fillet of zander 200 g white bread
½ cupful table wine 4 tblsps butter
200 g fresh mushrooms salt, pepper
1 tblsp flour

Put the pieces of fish and champignon or boletus mushrooms into a shallow saucepan. Sprinkle with salt and pepper. Add the wine and ¾ cupful of stock (or water). Simmer for 15 to 25 minutes. Cut the crust off the bread and fry one slice for each piece of fish. When the fish is tender, drain off the stock into another saucepan. Make the sauce as directed in the recipe for steamed sturgeon (see p. 67). Remove the sauce from the heat, salt to taste and stir in the egg yolk which has been combined with a tablespoonful of butter. Mix thoroughly . Serve on the fried bread on a heated platter. Put mushrooms on each piece of fish. Pour the strained sauce over the fish. Garnish with little pieces of fried bread, asparagus, string beans or peas.

	Previous		Next
	Sevruga in tomato sauce with mushrooms		Pike with potatoes and onions