Steps
1. Clean and slice the chanterelle mushrooms if needed.
2. Heat butter and olive oil in a pan over medium heat.
3. Add the shallots and sauté until translucent.
4. Add the chanterelle mushrooms and cook until tender, about 5 minutes.
5. Pour in the heavy cream, season with salt and pepper, and simmer gently until the sauce thickens slightly.
6. In a separate pan, heat a little olive oil over medium-high heat.
7. Season the zander fillet with salt and pepper.
8. Pan-sear the fillet skin-side down for 3-4 minutes, then flip and cook for another 2-3 minutes until cooked through.
9. Plate the fish and spoon the creamy chanterelle sauce over it.
10. Garnish with fresh parsley and serve immediately.