Zander Fillets with Chanterelles

This is a Swedish recipe, a country where both pike perch (zander) and chanterelles abound. People think of zander as too bony to eat, but in many parts of Europe it is a much sought after fish, and the flesh is very delicate and repays the effort. At the Weston Park Game Fair I was confronted by a young man with an English Midlands accent who declared it his favorite fish, both to catch and eat. I don’t know his name but he will know who he is, and I hope he likes these recipes.