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Zander steak on a bed of leeks, white wine sauce and tagliatelle with butter
Finesse and delicate flavors for a beautiful moment of gastronomy!
Pierre et Frederic Becht_Dorlisheim
Prep Time 45 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 45 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Pierre et Frederic Becht_Dorlisheim
Instructions
  1. Deburr, Shuck, empty fish.
  2. Raise the nets and expand them into sections.
  3. Prepare an aroma with bones, wine, mirepoix of carrots, celery, onions, one nail cloves, bay leaf and green parsley.
  4. Meanwhile, do blondir 60g flour 60g butter, then add gradually the stock, let simmer for 20 minutes to remove the taste of flour.
  5. Slice the leek, blanch it quickly and let the sweat lightly in a knob of butter.
  6. Cuisez les tagliatelles à grande eau salée et avec un filet d'huile d'olive, cuisson "al dente"
  7. Gently fry the pieces of zander 3-4 minutes on each side.
  8. Iron the sauce through a sieve or colander fine then link it with the cream before adding 20 grams of butter. Whisk well and adjust seasoning.
  9. Make zander on tagliatelle nest, coat lightly with the sauce, add a mesh-y sauce spoon outline pasta. Garnish with some chopped chives and chervil branch costs.
Recipe Notes

Recipe from the restaurant The Alexain to Niederbronn-les-Bains ! Good tasting !

With this recipe, we recommend:

Christine Riesling

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