| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 26g | 12g | 31g |
| sugars | fibre | protein | salt |
| 3g | 4g | 25g | 1.2g |
Why I Love German Zander with Tarragon Sauce and Fried Potatoes
I’ve always been enthralled by the delicious dance of flavors and textures in our German cuisine section, and when it comes to this delectable spectacle, one particular dish, Zander with Tarragon Sauce and Fried Potatoes, has a special place in my heart. The richness of its woven flavors is a nod to the hearty offerings of our German cousins, with a bit of French flair thrown in. Picture a crispy basket of golden fries, paired with a delicately pan-seared fillet of Zander and a creamy, herbaceous sauce, and you’ve got a dinner that is as inviting as it is sophisticated.
Let’s Discuss the Dish
The star of Zander with Tarragon Sauce and Fried Potatoes, is, of course, the Zander fish. Its mild flavor and firm texture make it adaptable to a variety of dishes but it shines brightest in this one where it’s lightly seasoned and pan-seared to perfection. The golden, crispy exterior gives way to reveal tender, flaky fish, taking you on a memorable journey of tastes with each bite.
The sauce is where the French influence on this German dish becomes evident. Using a rich blend of heavy cream, vegetable broth, and french tarragon, it’s thick, creamy, and decadently delicious. It adds a luxuriously velvety texture and flavor to the dish that could rival any beurre blanc or hollandaise in Paris.
Inspired By Genius
While I’m mostly influenced by my own French-Creole background, I took a page out of Yotam Ottolenghi’s book for this dish. His knack for marrying diverse flavors and his masterful touch with herbs profoundly shaped my approach to this recipe.
Now, every time I indulge in this, I can’t help but remember fun trips to the German Christmas markets. Eating potato pancakes with apple sauce, Bratwursts, and a heaping portion of Zander with Tarragon Sauce and Fried Potatoes.
A Truly Beautiful Pairing
When it comes to meal companions for our Zander with Tarragon Sauce and Fried Potatoes, I would suggest a simple side of lightly seasoned green beans or an authentic German cucumber salad. The tartness in the salad or the crunch of green beans can provide a lovely contrast to the creamy tarragon sauce. And let’s not forget about the deep full-bodied German Riesling, the ultimate complement to any fish meal.
Preparing, eating, and sharing this dish brings together everything I love about cooking. It’s my favorite reinvention of tradition, a meeting of my French Creole roots and my love for international cuisine. I hope it finds a special place in your heart the way it has in mine, and your kitchen fills with joy every time you cook a portion of Zander with Tarragon Sauce and Fried Potatoes.
What You’ll Need
- 6 Zander fillets (approximately 4 ounces each)
- 2 tablespoons salt
- 2 tablespoons black pepper
- 3 tablespoons olive oil
- 6 large potatoes
- 4 tablespoons of butter
- 3 tablespoons flour
- 3 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of fresh tarragon, chopped
- 3 garlic cloves, minced
- 2 onions, finely chopped
- 1 lemon, juiced
Method
Step One
First, season the Zander fillets with the salt and black pepper. Ensure that both sides of the fillets are well coated. Set them aside to allow the seasoning to penetrate the fish.
Step Two
Next, prepare the potatoes for frying. Peel the potatoes and cut them into thin slices. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the potato slices and fry them until they are golden brown and crispy. Once done, remove the potatoes from the pan and drain them on paper towels. Keep them warm.
Step Three
In the same pan, melt the butter. Add the onions and garlic and sauté until they are softened and translucent. Then, stir in the flour until it forms a smooth paste.
Step Four
Slowly pour in the vegetable broth while continuously stirring, in order to combine it with the flour mixture. Bring the sauce to a simmer. As the sauce thickens, gradually stir in the heavy cream. Allow the sauce to cook for a few more minutes until it is creamy and smooth.
Step Five
Add the fresh tarragon to the sauce and squeeze in the lemon juice. Stir well to combine and taste the sauce. Adjust the seasoning as per your preference.
Step Six
In another pan, heat the remaining tablespoon of olive oil over medium heat. Place the seasoned Zander fillets in the pan and cook each side for about 3-4 minutes or until the fillets are golden brown and flaky.
Step Seven
After the fish is cooked, remove the fillets from the pan and place them on a serving dish. Pour the tarragon sauce over the fillets and serve with the fried potatoes, enjoy your Zander with Tarragon Sauce and Fried Potatoes!
