- 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.