Zander & Mash

Zander & Mash

Serves 4


  • 600 – 700 g fresh zander fillet
  • 2-3 tbsp butter
  • 300 g parsnip
  • 300 g potatoes
  • 50 g butter
  • Salt and pepper

Garnish with edible flowers, wood sorrel and a little browned butter.

How to do it

Cut the fish into serving size and fry on the skin in a hot pan with plenty of butter. Baste the fish continuously using a spoon and salt to taste. Save the butter and use as a sauce. Cook parsnip and potatoes in water until completely soft. Strain off the water and use a whisk to make a smooth purée. Add butter and salt to taste.


This recipe was made as part of the Värmland episode.