Skip menu and go to contentReturn to homepageGo to our accessibility guide
From Ocean to Plate

From Ocean to Plate

Our oceans are threatened by, among other things, climate change and overfishing, and many fish and animal species are at risk of extinction. If we are to continue eating fish, we must do something differently. With the From Ocean to Plate campaign, Den Blå Planet, National Aquarium Denmark focuses on the challenges and possible solutions.

In From Ocean to Plate, zander (Sander lucioperca) is presented as a climate-friendly alternative to pressured fish species such as cod. Guests can taste zander at Café Plankton and meet the fish in Section 1, where the exhibition is still under development.

Recipes with zander

Zander is an excellent freshwater eating fish. It is not threatened in the wild and is farmed in aquaculture. Its white flesh resembles that of cod and is mild and flavourful.

It is a good substitute for cod, which is currently under significant pressure in the wild.

The recipes below provide inspiration for how zander can be prepared.

Standard menu for 2 servings

Open-faced sandwich

Ingredients:

  • Lemon-marinated beetroot

  • Redcurrant jam

  • Coarse rye bread

  • Steamed zander, approx. 120 g per person

Preparation:

  • Grate the beetroot and toss with lemon to taste.

  • Season the zander with salt and pepper.

  • Bake in the oven for approx. 7–8 minutes, depending on thickness.

Plating:

  • Place the grated beetroot on a slice of coarse rye bread – it may be generous.

  • Place the fish on top.

  • Add blended redcurrant jam and finish with a little garnish.

Rigatoni with zander and Gruyère

Ingredients:

  • Rigatoni pasta

  • 200 ml cream

  • Gruyère cheese

  • Zander, approx. 120 g per person

Preparation:

  • Cook the pasta until al dente.

  • Add the cream to a saucepan, season with salt and pepper, and add a little pasta water if needed.

  • Let the cream reduce for a couple of minutes.

  • Toss the pasta with the cream in a pan or saucepan.

  • Pan-fry the zander for 5–6 minutes.

Plating:

  • Place the pasta on the plate.

  • Place the zander on top.

  • Finish with grated Gruyère.

Pan-fried zander with roasted vegetables

Ingredients:

  • Zander (approx. 150 g per person)

  • Apples and celeriac

  • Turnips

  • Kohlrabi

  • Lemon oil

Preparation:

  • Peel the kohlrabi and slice very thinly, preferably using a mandoline. Marinate in lemon oil – ideally the day before.

  • Cut the turnips into quarters and roast in oil at 170 °C for 20–25 minutes, until tender.

  • Roast apples and celeriac in the oven at 170 °C for 15–20 minutes, until tender.

  • Fry the zander skin-side down over medium-high heat until crispy, approx. 4 minutes.

  • Turn the fish and continue frying for approx. 3 minutes on the flesh side.

Plating:

  • Place the kohlrabi on the plate.

  • Add apple, celeriac, and turnips.

  • Place the zander on top.