• 600 – 800 g boneless descaled zander filets
  • Salt
  • White pepper
  • 2 dl white wine
  • 1 fish broth cube dissolved in 1 dl water

Sauce or gravy

  • 2 tablespoons butter
  • 2 ½ tablespoons wheat flour
  • 2 dl fish broth (the broth left from cooking the zander is tasty, but other kinds can also be used)
  • 2 dl white wine
  • ½ dl cream
  • ¾ tsp salt
  • ¼ tsp white pepper
  • 1 egg yolk

Duchess potato mash

  • 1 kg floury potatoes
  • 2 tbsp butter
  • 2 egg yolks
  • ¼ tsp salt
  • ¼ tsp ground nutmeg

Prepare the potato mash first. Boil the potatoes (recommended: Rosamunda or Lapin Puikula) in salty water. When ready, drain the potatoes and mash them. Add butter. Allow to cool for a moment. Mix in egg yolks, salt and nutmeg. Put the mash on the edge of a hot oven or in a serving bowl.

Mix the white wine and fish broth. Add salt and pepper to the zander filets to taste. Fold twice. Place in an oven dish and add the wine-broth mixture. Cover with a lid or foil. Cook at 200 degrees for 10 minutes–don’t cook the fish completely.

Add the sauce ingredients to a saucepan, except the egg yolk. Heat to boiling while constantly stirring. Cook over mild heat for a few minutes. Remove the sauce from the stove and whisk the egg yolk into the sauce vigorously.

Add the mashed potatoes around the fish in the oven dish. Pour the sauce over the potatoes and fish. Bake at 220 degrees for 15 minutes or until the mashed potatoes turn golden brown. Serve with salad and white wine.