Ingredients for 4 people
4 zander fillets with skin, 230 g each
3 tablespoons lemon juice
2 tablespoons walnut oil
100 g butter
4 vineyard peaches
3 tablespoons peach liqueur (or other fruit liqueur)
some leaves and stems of lemon verbena
Salt
white pepper (My recommendation: Penja Blanc )
Preparation of roasted vineyard peach
Cut the pike-perch fillet diagonally on the skin side at 2 cm intervals, not quite down to the central bone. Sprinkle with lemon, salt and pepper.
Fry the fish in a non-stick pan with the skin side down in walnut oil for about 3-4 minutes. Turn, add butter and finish frying for another 2-3 minutes at a high heat. Remove and keep hot.
Halve the vineyard peaches crosswise and fry them on both sides in the remaining fat. Add a dash of liqueur and lemon verbena leaves. Cook with the lid closed for about 5-6 minutes. Season with coarsely ground pepper.
Arrange the peach halves with the pike-perch fillets and the lemon verbena stalks and drizzle the gravy over the fish.
