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Zander met Appelstroop en Spek
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.
🧂 Składniki
- 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)
👨🍳 Instrukcje
- 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.
💡 Wskazówki profesjonalistów
- ✓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.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- 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.