Zander

Sandre

What it is

A perch that behaves like a pike, and the freshwater fish French restaurants reach for when they want something firm and white without sea flavour. It was introduced to western European rivers deliberately in the twentieth century.

In the kitchen

The skin is thin and crisps beautifully, unlike most freshwater fish. Cook it skin-side down and leave it alone.

Goes with

Butter White wine vinegar Shallot Cream Chives Leek Lemon Morel

In season alongside

Haddock John Dory Plaice Pollock Sea bass Trout

Something wrong here, or missing? Tell us