Fillet of zander with Cantal crust served with pan-fried potato cakes Recipe

Zander fish fillet cooked with a cantal cheese and breadcrumb crust served with shallot, parsley and chervil potato cakes.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(21 votes) 4.1/5

Les ingrédients

Pour people
  • Zander : 900 g
  • Cantal cheese : 100 g
  • Unsalted butter : 100 g
  • Breadcrumbs : 100 g
  • Waxy potato(es) : 600 g
  • Shallot(s) : 2 whole
  • Chive(s) : 0.25 bunch
  • Flat leaf parsley : 0.25 bunch
  • Chervil : 0.25 bunch
  • Olive oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Balsamic vinegar : 40 ml


  • ETAPE 1

    Peel and then grate the potatoes. Peel and finely dice the shallots. Chop the chives, chervil and the parsley.
    Place all of these ingredients in a bowl and season with salt and pepper.

    Grease stainless steel serving rings with olive oil and place in a frying pan. Add a large spoonful of the potato mixture to each ring and press down. Heat the frying pan and cook until golden brown. Lower the heat, turn the potato cakes over and cook the other side.

    Preheat the oven to 200°C.

    Soften the butter to room temperature and place in a food processor. Cut the cheese into small pieces and add to the food processor. Add the breadcrumbs and then mix.
    Remove the skin from the zander fillets. Season the fish with salt and pepper and then spread the breadcrumb mixture on to one side of the fish. Place the zander fillets on a baking parchment, transfer to the oven and cook for 6 to 8 minutes.

    Serve the potato cakes in the centre of large dinner plates and place the zander on top. Finish with a drizzle of balsamic vinegar.

Chef's tip

«Feel free to par-boil the potatoes before grating and then simply pan fry to golden brown.»

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