Zander “Spreewälder Art” ist ein köstliches Fischgericht, das durch seine frische und würzige Note beeindruckt. Es ist eine beliebte Spezialität aus der Region Spreewald in Brandenburg und eignet sich perfekt für den Herbst. In diesem Rezeptempfehlung Topfgucker-TV erfahren Sie, wie Sie Zander “Spreewälder Art” ganz einfach und schnell zubereiten können.

Zander “Spreewälder Art” | Rezeptempfehlung Topfgucker-TV

Topfgucker TV recommends the ingredients for the Spreewald sauce to include diced onions, which are the only ingredient that needs to be diced as they don’t need to stand out in the sauce. All other ingredients are cut into slices or strips, such as celery, leek, and strips of pickled cucumbers from the Spreewald region. Another essential ingredient is horseradish, which is a typical ingredient in the region. To thicken the sauce, a mixture of flour and butter is used.

The dish features zander fillet, which needs to be prepared first. The pan is heated, and then Raps oil is added. Next, the onions are sweated until they become glassy. The mixture is then deglazed with white wine, with carrots and celery added to the mix. The celery is added first because it is the firmer ingredient that needs the most time to cook. The leek is then added, and the mixture is heated further before adding vegetable broth and some of the pickled cucumber juice. The sauce is left to cook and is seasoned with salt and sugar.

Meanwhile, the zander fillet is cleaned, filleted, and then covered with a little lemon juice, salt, and flour. It is then pan-fried until the skin is crispy and golden. The sauce is then thickened with the mixture of flour and butter, and more vegetable broth is added if needed. The pickled cucumber strips are added, and the sauce is stirred and left to simmer for about 20 minutes.

To serve, the Spreewald sauce is poured onto the plate first, followed by the zander fillet. The dish is completed with a serving of parsley potatoes.

The dish is a perfect representation of the traditional cuisine of the Spreewald region, where pickled cucumber is an essential ingredient. The horseradish adds a unique flavor to the sauce, while the zander fillet provides a perfect contrast in texture and taste. The parsley potatoes serve as an excellent accompaniment to the dish, rounding off the meal with a touch of buttery goodness.

Overall, Topfgucker TV’s recommended recipe for the Spreewald sauce is a delicious and well-balanced dish that offers a range of flavors and textures. It’s a great way to bring a taste of the Spreewald region into your home and impress your guests with a flavorful and authentic German dish.
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