Feuervogel's zander fillet with asparagus and lemon vinaigrette

Ingredients for 4 servings:

• 2 kg asparagus, white
• 4 medium-sized fish fillets (pike-perch fillets), 200 g each, with skin
• 1 lemon(s), organic
• ½ bunch lemon balm
• ½ bunch sorrel
• 2 tbsp vinegar (vanilla vinegar)
• 1 tbsp vermouth (Noilly Prat)
• 1 tbsp olive oil
• some sesame oil, dark
• salt and pepper
• Sugar
• butter
• Flour

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

an alternative for people who don’t like butter or hollandaise sauce with asparagus

For the vinaigrette, wash the herbs, dry thoroughly, and chop very finely. Mix with the lemon zest in a bowl. Squeeze the lemon and add the juice to the herbs. Add the vinegar, vermouth, olive oil, and a few drops of sesame oil; mix well and season with salt, pepper, and a little sugar, if desired. Set aside. Carefully peel the asparagus, place it in cold water with a little butter, pepper, salt, sugar, and nutmeg, and cook until tender. In the meantime, make a few slashes on the skin-side of the zander fillets, halve them if necessary, season with salt and pepper, and dust with a little flour. Fry in a not too hot pan, first on the flesh side, then on the skin side, for about 3 minutes, depending on the thickness. The advantage of this method: the fish doesn’t bulge as much. Let the fillets rest briefly on the oven rack at 80°C. Serve the fish fillets with the asparagus, the vinaigrette, and new potatoes. A sparkling Muscade or a Grüner Veltliner goes well with this.