Zander fillets with spinach and porcini mushroom butter
- 350g FEMEG Zander fillets (1 pack)
- 250g frozen spinach
- Salt, pepper
- 1 onion
- 80g butter
- 3-4 fresh porcini mushrooms
Defrost, wash, pat dry and season the Zander fillets with salt. Prepare the spinach as recommended and season to taste with salt and pepper. Peel and finely chop the onion, steam until transparent and add to the spinach. Heat the butter in a pan and fry the Zander fillets for approx. 6-8 mins, turning regularly. Clean the porcini mushrooms, cut them into small pieces and braise in the rest of the butter, season with salt and pepper. Split the spinach onto two plates, place the Zander fillets on top and pour the porcini butter over that. We recommend boiled potatoes with it.