Pikeperch/Zander with Potato Pumpkinseed Puree


  • 4 JOF Skin-on Pikeperch/Zander Fillets(6-8 oz each)
  • all-purpose flour, for dusting
  • 2 tablespoons of lemon juice
  • 1 tablespoon of butter
  • 1 tablespoon of vegetable oil
  • salt, pepper
  • 1 lb of starchy potatoes
  • 200ml of milk
  • 1 tablespoon of butter
  • 3 tablespoons of pumpkin seed oil
  • 2 tablespoons of chopped pumpkin seeds
  • nutmeg


Peel potatoes, cut in quarters and boil in salted water until soft. Strain and squeeze through potato ricer. Blend with hot milk for a creamy puree. Last, add pumpkin seed oil, pumpkin seeds and cold butter. Season with salt, pepper and nutmeg.

Slit fish slightly on skin side and season with lemon juice, salt and pepper. Dip in flour on skin side. Fry in oil at modest temperature until fish is almost cooked on upper side. Melt butter in pan and turn fish briefly to meat side. Serve over potato pumpkinseed puree.

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