Looking for inspiration to prepare Zander, Trout Caviar or Trout? On this page we will share our tips and advice - from filleting the whole fish to showing how others prepare luxury seafood products from AquaPri. We will continuously expand and renew the page with recipes and video films from restaurant kitchens who have our products on their menu.

Preparing butter fried Zander (Pike Perch)

Watch the chef from Aarøsund Badehotel preparing butter fried Zander (Pike Perch).

Zander Ceviche

Starter for 4 servings:

200g zander fillets from AquaPri
2 limes
1/2 red onion
1 small clove of garlic
1/2 chili
1 tbsp. chopped parsley
salt & pepper

If the zander fillets are frozen, thaw them slowly in the refrigerator and dice the zander fillets, about 2x2 cm.

Place the zander dices in a bowl and add pressed garlic, finely chopped chili, salt and pepper. Mix the ingredients and let it be for 3-4 minutes.

Mix the diced zander with lime juice. Let it be for about 10 minutes (the fish meat must turn white), before portioning it into 4 servings. Decorate with red onion cut into thin flakes as well as chopped parsley - serve immediately!

3 new Zander recipes

Marinated zander with avocado, red belle pepper, chives and sour cream - Zander parcels, steamed in parchment with autumn vegetables and herbs - Hot smoked zander on wheat kernels with lettuce and dill - awesome...!

3 new zander recipes from Preben Madsen, Restaurant Herregårdskælderen:

Click here to open the recipes (PDF).

How to fillet a Zander (Pike Perch)

Watch our Product Manager, Kurt Mogensen, filleting a Zander (Pike Perch) and removing the pin bones.

The movie starts in a new window - on our YouTube channel.


Mexican trout cutlet

Ingredients for 4 servings:
4 fresh trout cutlets from AquaPri
olive oil for frying
½ lemon
chilli spice mix
salt & pepper
fresh dill & chilli as garnish 

8 large mushrooms
1/2 dl. sweet corn kernels
1/2 red bell pepper
1 red onion
coarse bread as an accompaniment

1 avocado
1 tsp. lemon juice
½ tsp. ground cumin
1 tbsp. crème fraiche 18% fat
1 red bell pepper, cut into 4 rings approx. 2 cm. tall

Divide the avocado and remove the stone. Scrape out the meat into a bowl with a teaspoon and mash it with a fork. Add lemon juice, cumin and crème fraiche. Season with salt and pepper. Put the guacamole in a piping bag (or clear plastic bag) and keep it refrigerated until use.

Wash and dice the vegetables. Heat a pan with olive oil and sauté the vegetables. Place the vegetables in a bowl and keep warm. Fry the trout cutlets on a hot pan with olive oil. When the color of the trout cutlets has changed, drizzle with lemon juice and season with chilli spice mix, salt and pepper. The fish should take about 5 minutes to cook.
Arrange the trout cutlets and garnish them with fresh dill and chilli. Fill the bell pepper rings with the cold guacamole. Place the vegetables on the plate and serve the dish with coarse bread.

Zander Sashimi (Pike Perch)

Ingredients for 4 servings:
150g Zander (Pike Perch) fillets from AquaPri 
(no skin and bones)

4 tbsp. rapeseed oil
2 tbsp. lemon juice (fresh)
1 tsp. sugar
½ tsp. salt
1 tsp. dill (fresh/dried)

10-20 g trout caviar from AquaPri
lemon wedges

Shake the sauce ingredients in a plastic bag, making sure that the sugar is completely dissolved in the sauce. 
Cut the zander fillets into thin slices, cutting across the fillet (2-5 mm.). Arrange the zander slices in 4 servings and drip with the sauce. Decorate with trout caviar, lemon wedges and – if possible with sprigs of fresh dill.
Serve this amazing appetizer/starter immediately or keep it refrigerated for a short time until serving.

Blinis topped with trout caviar


- Blinis, 6 pcs / 24 pcs
- Trout caviar, 50g / 200 g
- Sour cream (min. 18% fat), 50g / 200g
- Chives


1. Defrost the caviar before use.
2. Heat blinis a few minutes in a preheated oven.
3. Top the blinis with sour cream and trout caviar.
4. Decorate with chives and serve immediately.

Variations: Add chopped onion or a slice of cold smoked trout.

Amazing Zander (Pike Perch) menus

Summer trout cutlets



Rinse the trout in cold water and scrape off the scales. Slit the belly and gut the fish. Rinse the inside of the fish with cold water then blot it dry with a paper towel.
Spread ½ tbsp. salt inside the fish and keep it refrigerated for 1 to 2 hours.
Hot smoke the fish in a smoke oven (or a closed grill - over an indirect heat) for about 30 minutes, untill fully cooked.

Zander (Pike Perch)

- Hot smoked - on wheat kernels

Click on the photo to open the recipe!

Zander (Pike Perch)

- lemon marinated with cucumber and sour creme

Click on the photo to open the recipe!

ZANDER (Pike Perch)

- fried with skin, on spinach w/tomatoes:

Click on the photo to open the recipe! 

ZANDER (Pike Perch)

- barbecued whole with orange & herbs:

Click on the photo to open the recipe! 

ZANDER (Pike Perch)

- butter fried fillet:

Click on the photo to open the recipe!