Let's cook the fish now. Dry your piece of Zander, and slightly cut the skin with a sharp knife. Don't go too deep. I like when there is a lot of cut. Then spread the skin with softened butter. Season both side with Maldon salt - or similar - and white ground pepper. On a hot pan with oil, place the fish skin down. Normally, we place a heavy weight on top of it to make the fish as flat as possible, if you don't do it, the skin will bend inward and won't caramelize and get crispy uniformly. Do that just few minutes. Then remove the weight, reduce heat and cook slowly, covered. You can nourish the fish with the fat regularly.
I usually slightly undercook my fish. The time we plate and we serve them, they reach the customers at their peak, which mean moist, not dry or overcooked.
Panfry the porcini, cut in half, in butter, until it gets brown. Season.
Take some hot sauce, put at the bottom of the plate, in a circle, trying to leave the middle for the risotto. Place the risotto there, top with the zander, spoon some shallot jam and place the porcini. Decorate with herbs.
I also usually add more Maldon salt on top of the dish just before sending it. Add even more salty crunchiness.