Cooking Zander

BEFORE COOKING:

Thaw the frozen zander completely. Clean, rinse, and cut it into portions. If cooking the whole zander, prepare it by removing the gills (they would impart a bitter taste to the dish).

COOKING:

Place it into boiling vegetable broth (with plenty of onions), or a mixture of water and white wine, water and milk, or wine alone. The liquid may cover the fish up to half its height. Cook on low heat so as not to break the delicate flesh: fillets and medallions – for 10–12 minutes; very large pieces or the whole fish – for 20–25 minutes. Add garlic crushed with salt and sugar. You may add slices of lemon or onion, peppercorns, dill, marjoram, and other spices. Dried mushrooms can also be added to the broth. Cook covered tightly. The zander is cooked when it changes to a lighter color and the pieces of flesh separate easily.

AFTER COOKING:

Carefully remove the cooked fish with a slotted spoon. The cooking liquid is excellent for making a sauce.

SERVING SUGGESTION:

The cooked fish tastes excellent with a butter sauce, dill sauce, or oil with chives or mint. Serve it with coleslaw, salads, or with rice, potatoes, lentils, or millet groats.

Enjoy your meal!