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Zander Salad

4 servings

Ingredients

• zander, cooked (as needed)
• remoulade sauce (as needed)

Instructions

1. The zander is cooked and prepared as in the previous recipe, but instead of mayonnaise sauce, it is topped with remoulade sauce.
2. It is important to remove the fish from the water immediately after cooking to prevent it from becoming soft; only when the fish and broth have cooled should you return the fish to the broth so it doesn't dry out.
3. Pike, salmon, cod, and haddock are also suitable for fish salad or mayonnaise – this method is particularly good for using up leftovers of these fish.
4. Pour the sauce over the fish a few hours before serving so it can absorb the flavors well.

Modernized from a treasured 19th-century German cookbook.