Zander with Riesling and Rosemary, Served with French Potato Salad

01Method

1. 1

   A few hours ahead, drop the rosemary leaves into a glass of Riesling and let them steep.

2. 2

   Heat the clarified butter in a pan over medium heat — don't let it burn. Season the zander fillets with salt and pepper, then place them skin-side down and cook for about 2 minutes per side. Flip the fish skin-side up, pour the rosemary-infused wine into the pan, and let it reduce gently so the wine flavor works its way into the fish. Carefully transfer the fillets to plates, spoon the pan juices over the top (add a splash of water to the pan and simmer briefly if needed), and garnish with lemon slices.

3. 3

   Scrub the potatoes and cook them in salted water until tender, then slice them about 1 cm thick, pour the wine over them, and leave to cool.

4. 4

   Make the dressing by whisking together the olive oil, lemon juice, mustard, honey, finely chopped parsley, tarragon, and shallots. Once the potatoes are just warm, pour the dressing evenly over them and toss gently. Cover with plastic wrap and refrigerate for several hours. Take the salad out of the fridge half an hour before serving so the flavors can come through properly.