Cooking Every Fish in the World - Zander
Ikejime episode of my 3-part catch & cook series, where I catch fish in the Rhine River in Düsseldorf and cook these with my good friend and chef Jörg Wissman in his Michelin starred restaurant Jae. This recipe is a special tribute to the great chef @bernardloiseau
Ingredients
Zander
Red Wine Sauce
Confit Shallots
Directions
- 1
Go fishing, or buy an ikejime quality zander, or walleye and fillet the fish as shown in this reel.
- 2
Confit shallots: melt the butter and slowly cook the shallots until very soft (approx. 45 min.) and pass off excess fat.
- 3
Sauce: cook the carrots as you did the shallots. Reduce the wine to about 80ml. Purée the carrots, combine with the wine glaze and pass through a very fine sieve.
- 4
Fish: dust the skin with flour, pan fry in butter and duck fat on one side and finish in the oven. Plate and enjoy!
