Zander fillets in cream and herbs

This dish perfectly combines the three most valuable gifts of Poland’s natural world: fish from the crystal-clear lakes, mushrooms from the deep forests and crayfish from our ever cleaner rivers.

Adam Michalski, Master Chef at the Sofitel Victoria Hotel and the author of this recipe, drew his inspiration from many old cookery books. This is how he came up with an idea to serve pike-perch with mushrooms. He also proposed, quite unusually, the addition of crayfish.

Adam Michalski explains that lobsters improve the colour harmony of the whole com-position.

The white, delicate meat of the fish is nicely complemented by the subtle brown hue of boiled chanterelles and the orange colour of crayfish tails, lightly roasted with crayfish butter.

The most delightful fish recipes can be tasted in the Mazurian region, which also abounds in crayfish, rather scarce in other parts of the country. Descriptions of mid-night expeditions to “hunt” for those most palatable crustaceans are often found in memoirs describing long-gone life in the countryside.

The neighbouring Suwa³ki region is slightly different in character. Being less exploited for tourism, it offers scenic lakes teeming with fish and surroundings that can truly enchant visitors with the quiet pace of life and unspoilt nature.

Zander fillets in cream and herbs


  • 1 kg of zander fillets
  • butter to spread on the baking tin
  • 4 table spoonfuls of fish brew
  • 1 glassful of cream
  • 4 sprigs of parsley
  • 4 sprigs of wild chevril
  • 4 leaves of tarragon
  • 6 leaves of sweet basil
  • 1 sprig of dill to decorate
  • white wine to taste


Wash and dry zander fillets, sprinkle with lemon juice, pour salt and pepper. Heat up the oven. Spread butter over a flat and ovenproof tin and put fillets into it, next to one another. Pour two table spoonfuls of fish brew and wine. Put them into the oven for approximately 10 minutes, after which time the tin should be taken out and kept warm. Add 2 table spoonfuls of brew to cream, season with salt and pepper. Boil without seasoning until the dripping begins to thicken. Add chopped herbs and do not boil any longer. Pour the fillets with hot dripping. Decorate with dill.