Zander met Appelstroop en Spek

Name: Zander met Appelstroop en Spek
Prep time: PT20 minutes
Cook time: PT15 minutes
Total time: PT35 minutes
Yield: 2
Cuisine: Netherlands
Ingredients: 2 x 180g Zander fillets (skin on); 4 slices Bacon (thinly sliced); 4 tbsp Apple syrup (appelstroop); 2 tbsp Butter; 1 tbsp Olive oil; to taste Salt; to taste Black pepper; 1 tbsp Fresh parsley (chopped, for garnish)

A refined Dutch dish featuring pan-seared zander (pike-perch) served with a sweet apple syrup and crispy bacon. This dish highlights the delicate flavor of local freshwater fish, elevated by the classic Dutch combination of sweet and savory.

準備時間20 minutes

調理時間15 minutes

合計時間35 minutes

分量2

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Pat the zander fillets dry with paper towels. Season generously with salt and pepper.
2
In a cold pan, lay the bacon slices flat. Cook over medium-low heat until crispy. Remove the bacon from the pan and set aside on paper towels to drain. Reserve about 1 tablespoon of bacon fat in the pan.
3
Add the olive oil and 1 tablespoon of butter to the pan with the bacon fat. Increase the heat to medium-high. Once the butter is melted and sizzling, carefully place the zander fillets, skin-side down, into the pan.
4
Sear the fish for about 3-4 minutes until the skin is golden brown and crispy. Flip the fillets and add the remaining 1 tablespoon of butter to the pan. Baste the fish with the melted butter for another 2-3 minutes, or until cooked through and flaky.
5
While the fish is cooking, gently warm the apple syrup in a small saucepan or in the microwave.
6
To serve, place a zander fillet on each plate. Drizzle generously with warm apple syrup. Crumble the crispy bacon over the fish and garnish with fresh chopped parsley.

調理履歴を記録する

💡 プロのコツ

✓Ensure the pan is hot before adding the fish to achieve a crispy skin.
✓Don't overcrowd the pan; cook the fish in batches if necessary.
✓Adjust the amount of apple syrup to your preference for sweetness.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Serve with a side of mashed potatoes or roasted root vegetables.
Add a splash of white wine to the pan after cooking the fish to deglaze and create a light sauce.