For the pike-perch, sprinkle the fish with a little lemon juice, season with salt and pepper and lightly flour.
Heat the clarified butter in a frying pan, fry the pike-perch fillets on both sides until light brown but not quite cooked through, remove and keep warm.
In the remaining fat, sauté chopped onion, mushrooms, capers, lemon zest and crushed garlic clove until well browned and deglaze with white wine. Whisk flour and sour cream together and let it boil in the sauce for 5 minutes on low heat. Season to taste with paradeisermark and anchovy paste.
Place the pike-perch fillets in the sauce and let them simmer, covered, for a few more minutes until they are cooked through.
Serve the zander with the sauce poured over it. Serve with parsley potatoes.
Preparation Tip:
A wonderful and easy walleye recipe!
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