Moscow catch: Zander fillet in Miso sause
Zander or pike perch dishes have been enjoyed by Russians for many centuries. For good reason: it is one of the most widespread fish in Russia with its habitat stretching from the Baltic basin to the Black and Caspian seas. Being a freshwater fish, zander may not have the fancy reputation of sturgeon — the all-time king of Russian feasts — but still was loved by the nobility and common people alike.
Pike perch has a tender delicate taste and is almost boneless — good news for those who have a phobia of choking on fish bones. It is also low in calories, making it a great choice for fitness dieters.
A good sauce is key to cooking zander. The right dressing can turn a regular fish dish into something special.
Alexey Pavlov, chef at Moscow’s Erwin Restaurant & Bar cooks pike perch fillet in Miso sauce with caramelized onions and tomato salsa. Despite its ritzy restaurant-like appearance, this fusion dish is cooked in a traditional homestyle way — in the frying pan. So why not try for yourself?
- Zander fillet (170g)
- 1 teaspoon soy sauce
- 10 g floral honey
- 10 g miso paste
- 10g mirin (Japanese rice wine)
- 100g tomatoes
- 10g mixed greens (parsley, cilantro)
- 1 garlic clove
- 1 tablespoon olive oil
- Salt and pepper to taste
- 100g onions
- 30g sugar
- 5g vegetable oil
- 8g pitless black olives
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