A number presented by Isabelle Ewig and Patrick Beurard-Valdoye
Preview: "He's as it is said, during the twentieth century, in dictionaries, zander is a feminine name, perhaps by close sandra with Latin, and his namesake ash ...
The name has entered our vocabulary in the early nineteenth century, the Dutch poll by the German zander. This fish spiny dorsal fin, acanthopterygians (acanthopterygians when one is, like most fish species, it is always in the plural!), Bony fish that passes from one genre to another. Around 1950, therefore, it becomes He becomes the pike perch. A river fish and lake (northern Germany, the Danube basin, in particular, but also in some running waters in France and elsewhere) who loves the sea and not above it soak.
Back greenish, striped, scales very small, and few bones, it can measure up to one meter and weigh up to fifteen pounds. Particularly pleasant, firm flesh, white, flaky, lends itself to many combinations, one can find grilled, poached, fried (with potatoes), salad (with mushrooms) in a timbale, au gratin, milling , with aioli (With beets), the cardoon (the approach of Christmas and New year), peas (with lemon) to Livorno (baked with tomato fondue), wine (with mashed vegetables seasons), toast (with coconut, fresh white beans, garlic cloves), with crayfish sauce, mustard butter ...
The GDR exists in East Berlin are, Brecht has died. Always curious about what is happening in France, and happy to speak our language, the poet Stephan Hermlin, crossed at random to one of those insipid formal meetings on the sidelines of a congress of the Writers Union offers me a dinner chatter with some friends (including Cuban poet Roberto Fernandez Retamar, who glabrous, caused a sensation by donning a beautiful beard, to Fidel, then fashionable, and who does not come off.).
We meet at a restaurant not too big, not too noisy, behind the Karl Marx Allee, and remake the world. No meat, Application Stephan, okay? Okay. Zander? Zander, what is it? Explanations. Okay, Zander ... So what Sander mustard sauce. For me, unforgettable discovery. Stephan request the recipe. At the dinner, a huge chef brings us (written in French, on the sidelines of a menu in Russian).
For six people, filleting a large zander costs (two pounds or more). In a dish, drizzle with a large lemon juice marinade fifteen minutes. A good kilo of potatoes cooked in their skins. Cool, remove skin and cut into slices not too thin. In a pan, let brown quickly in butter perch fillets from the marinade and left to dry on paper embossed.
In a buttered baking dish, place the sliced potatoes, then over the perch fillets and a handful of chopped shallots (it was "onion" on paper, but the shallot is better!) Add butter, pass the dish in a hot oven a few minutes. Remove from oven, cover with a butter sauce / mustard (Four tablespoons mustard incorporated slowly, over very low heat, in one hundred grams of butter to a cream smooth and homogeneous).
With a dry white wine, but slightly raised, a Alsace, for example. "
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