Moscow catch: Zander fillet in Miso sause

Alexey Pavlov, chef at Moscow’s Erwin Restaurant & Bar cooks fried zander fillet in Miso sause with caramelized onions and tomato salsa. Traditional Russian fish goes fusion!

Zander or pike perch dishes have been enjoyed by Russians for many centuries. For good reason: it is one of the most widespread fish in Russia with its habitat stretching from the Baltic basin to the Black and Caspian seas. Being a freshwater fish, zander may not have the fancy reputation of sturgeon — the all-time king of Russian feasts — but still was loved by the nobility and common people alike.

Pike perch has a tender delicate taste and is almost boneless — good news for those who have a phobia of choking on fish bones. It is also low in calories, making it a great choice for fitness dieters.

A good sauce is key to cooking zander. The right dressing can turn a regular fish dish into something special. 

Alexey Pavlov, chef at Moscow’s Erwin Restaurant & Bar cooks pike perch fillet in Miso sauce with caramelized onions and tomato salsa. Despite its ritzy restaurant-like appearance, this fusion dish is cooked in a traditional homestyle way — in the frying pan. So why not try for yourself? 


Marinated fish: 

  • Zander fillet (170g)
  • 1 teaspoon soy sauce

Miso sauce:

  • 10 g floral honey
  • 10 g miso paste
  • 10g mirin (Japanese rice wine)

Tomato salsa:

  • 100g tomatoes
  • 10g mixed greens (parsley, cilantro)
  • 1 garlic clove
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Caramelized onions:

  • 100g onions
  • 30g sugar
  • 5g vegetable oil
  • 8g pitless black olives

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