Tirage à trois extra brut

Ingredients

• 600 gZander fillet with skin
• 2 piecesFennel bulbs
• 2 piecesShallots
• 50 gCold butter
• 3 tbspOlive oil
• 250 mlFish stock
• 100 mlHeavy cream
• 1 pieceOrganic lemon
• 1 pinchSalt
• 1 pinchPepper
• 1 pinchSugar
• 0,5 bunchFresh dill

Preparation

1. 1Wash and trim the fennel, slice it into thin strips, and set aside the delicate fennel fronds for garnish.
2. 2Peel the shallots and dice finely. Wash the zander fillets, pat dry, and score the skin side several times with a sharp knife.
3. 3Melt 20g of butter in a saucepan, sauté the shallots until translucent, and sweat the fennel strips for about 5 minutes without browning.
4. 4Sprinkle with a pinch of sugar, let it caramelize briefly, and deglaze with half of the fish stock, allowing it to reduce almost completely.
5. 5Add the remaining fish stock and the cream, simmering over medium heat for about 10 minutes until the sauce reaches a creamy consistency.
6. 6Heat the olive oil in a non-stick pan over high heat and sear the zander fillets, skin-side down, for about 3 to 4 minutes until golden brown.
7. 7Reduce the heat, add the remaining butter, carefully flip the fish, and let it finish cooking for another 2 minutes.
8. 8Finely chop the dill and stir it into the fennel, season to taste with salt, pepper, and lemon juice, and serve the fish over the vegetables.