Fettuccine with Pikeperch and Chanterelle Mushrooms

Clean the chanterelle mushrooms thoroughly, removing any soil residue. Blanch them in boiling water, then drain and dry them thoroughly: they must be free of excess water before adding them to the sauce, so they can brown without immediately diluting the aromatic base.

Rinse the salted capers and let them drain well. Chop them or use them whole, depending on their size, ensuring they're evenly distributed throughout the dressing. Their addition should add flavor to the sauce without overpowering the delicate flavor of the fish.

Finely chop half an onion and brown it with the capers in a pan. skillet Suitable for oven cooking. Cook until the onion is soft and slightly translucent, without letting it brown: a light, fragrant base better complements the flavor of the mushrooms and zander.

Add the chanterelles to the onion and capers and cook for a few minutes. When the sauce is fragrant and the mushrooms are well coated, drizzle with the juice of half a lemon, distributing it evenly.

Season with salt and pepper the pikeperch slices, then place them in thepan sauce of mushrooms. Transfer the preparation to hot oven and cook it for five minutes: the fish should be just cooked and firm, without drying out.

Remove the pikeperch slices from the skillet and keep them warm. Pour the fish broth into the remaining sauce and mix the stock: the sauce should become runny, fragrant, and flavorful enough to coat the pasta.

Bring to a boil the water for the pasta and cook the fettuccine Drain them when cooked but still firm, avoiding leaving them in the water longer than necessary, so they can absorb the sauce without losing their structure.

Season the fettuccine with the mushroom sauce, then gently fold in the zander fillets. Transfer to a warmed platter, garnish with finely chopped parsley, and serve immediately, while the sauce is still runny and the fish is still tender.