Zander stacks with asparagus recipe

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

1. 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.
2. 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.
3. 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.
4. 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