2019 Season final movie about Zander! We catch a lot of zander! Discover the secrets from the scientists! We prepare zander dishes with Anatolij Pimanov. And at the very end The Bonus!
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Useful sites:
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MANA COPE application:   / manacope  
Copes Garša:   / copesgarsa  
Copes Garša winter hat - http://bit.ly/CGcepure
Copes Garša buff - http://bit.ly/CGbuffs
GIAB - http://www.rivergauja.com
Restaurant Elements -   / restoranselements  

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RECIPES
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Risotto with river crayfish. Ingredients:
Arborio rice 200 gr.
Shallots onions 2 pcs.
Garlic cloves 2 pcs.
Cherry tomatoes 100 gr.
Dry white wine 150 ml.
Parmesan or other hard cheese 100 gr.
Cut the onions and garlic into cubes, lightly fry in a pot with tomatoes and crayfish (or shrimp) with olive oil, add the rice, and fry together with the onions.
Add wine, boil and apply fish broth from zander fillet leftovers. When the risotto is ready, add grated Parmesan cheese. Salt & pepper.
 
White wine sauce. Ingredients:
Shallots onions 2 pcs.
Garlic cloves 2 pcs.
Butter 50 gr.
Dry white wine 250 ml.
Sweet cream 500 ml.
Fish broth 500 ml.
Roast vegetables in a pot, add wine, boil, add a bouillon and boil. Sift through a sieve. Salt & pepper.
 
Fried Zander Fillet:
Lightly bake in pan on both sides, then hold in oven for 165 degrees until ready.

Pickled Zander:
Skinless pike perch (~ 45-48cm)
Small onion 1 pc
Water 250ml
Lime 1/2. or table vinegar 1 tablespoon
Sugar 2 tbsp. spoons (no pile)
Salt 2 tbsp. spoons (no pile)
Olive oil approx 50gr.

Cut the zander fillet into strips. Cut the onion into fine slices. Mix salt and sugar in a bowl with water, add lime juice or vinegar. Pour it over the zander with the onions, mix thoroughly, so that the pieces are separate. Hold it in the room temp. for 3-4 hours.
Thoroughly drain the marinade. Add another 200gr of pure water and do the same. Place in a bowl and pour over the olive oil.
Keep in the refrigerator in a closed bowl.