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Recipe for Zander (or Pike-perch)

I think his recipe for zander is terrific, it has a great mix of flavours and makes a fine dish.

Alex, The Conrad Hotel, Earlsfort Terrace, Dublin 2. Tel. 01 602 8900

Serves:  4


4 150g of zander fillets, skin on.
4 large baking potatoes
2 limes
2 plum tomatoes
2 shallots
1 clove of garlic
1 tbsp of maple syrup
4 tbsp of extra virgin olive oil
1½ tbsp of white balsamic vinegar or white wine vinegar
1 chilli finely chopped.
200g of new season broad beans
Seasoning to taste


Cook the potatoes in their skins for about 40 minutes; allow cooling and then slicing using a round shaped cutter for presentation.
Cut the Zander into 150g portions and score the skin side with a sharp knife to prevent the fish from curling up when cooked.

Make the salsa two to three hours before needed. Blanch the tomato and peel, discard the pips and cut the flesh into a neat dice. Crush the garlic and finely chop the shallots. Then combine the tomato, shallots, crushed garlic, chilli, lime juice, then after you have zested the skin, add the oil, vinegar and seasoning.

Meanwhile plunge the beans into boiling water for about three minutes and refresh. Peel when cool and toss in butter before serving.
Pan fry the fish on the skin side to crisp the skin and only finish on the flesh side for two minutes, this way you can eat the skin if it's crisp.
Cook the potato discs in butter and olive oil until golden brown and crisp.

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