Ingredients
- 1 lb 9 oz (700 g) zander fillets with skin (from 2 zander fish, 1 lb 12 oz–2 lb (800–900 g) each), ready for use
- 1 teaspoon lemon juice
- 2¾ oz (75 g) Bündnerfleisch (or other cured beef, such as bresaola), about 16–20 slices
- 1 clove garlic
- 1 tomato
- 1 sprig thyme
- 5 fl oz (150 ml) white wine
- 12⁄3 cups fish stock, packaged or homemade
- 2 lb 3 oz (1 kg) white or green asparagus
- ¼ cup olive oil
- 1 bunch chives
- 1 tablespoon cold butter
- freshly ground salt and pepper
How to Make It
- Cut the zander fillets into 16 pieces, season lightly with salt, and drizzle with lemon juice. Lay half of the fillets skin-side down on a cutting board and place a slice of Bündnerfleisch on each one. Cover with another fillet, skin-side up, and lightly press together; try to match the pieces so that each stack is close to the same height in the end. Cool in the refrigerator.
- Crush the unpeeled garlic clove and coarsely chop the tomatoes. Combine with the remaining Bündnerfleisch, thyme, white wine, and fish stock; reduce to ¾ cup over high heat, then pour into a measuring cup through a fine sieve.
- Peel the asparagus (only the lower end of green). Heat 2 tablespoons olive oil in a large frying pan and cook the asparagus, covered, for 10 minutes over medium heat. Season with salt and pepper. Deglaze with the tomato/wine sauce and then reduce by a third over high heat, uncovered. Season to taste. Cut the butter into cubes and add it to the asparagus; swirl the pan around to combine the sauce.
- Heat the remaining olive oil in two pans and sauté the zander stacks over medium heat for 6–8 minutes, flipping once. Bring the asparagus sauce back to a boil and serve with the zander stacks
