Catfish fillet in peanut breading on a bed of asparagus

Ingredients for 4 servings:

• 1,000 g asparagus, white
• n. B. water
• 2 tsp salt
• 1 tsp sugar
• ½ lime(s), juice
• some butter
• 4 catfish fillets (125 g each)
• ½ lime(s), juice
• n. B. Sea salt and pepper, mixed, from the mill
• 4 tbsp peanuts, unsalted
• 3 tbsp chili oil (1/2 each for the fish and onion-garlic mix)
• 2 large onions
• 1 clove(s) garlic
• a few stalks of parsley
• 1 large sour apple (e.g. Granny Smith)
• 3 large tomatoes
• some ginger in olive oil
• 250 ml hollandaise sauce
• 80 ml white wine (e.g. Chardonnay)
• 80 ml Noilly Prat
• 250 ml vegetable stock
• 1 tbsp chili oil for the dish
• some basil
• some rosemary

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Peel the asparagus and trim the ends. Bring water to a boil in a large pot or pan and season with salt, sugar, lime juice, and butter. Cook the asparagus for about 10 minutes. Drain and let cool. Clean the catfish fillets, drizzle with lime juice, and season with salt and pepper. Peel and dice the onion and garlic, and brown in 1 teaspoon of chili oil. Finely chop the parsley and add. Wash and dice the apple. Wash the tomatoes and cut them into sixths. Grease a rectangular baking dish with chili oil, pour the onion mixture into the bottom of the dish, and scatter the apple pieces on top. Then add the tomato pieces. Add salt, pepper, and basil. Add the vegetable stock and scatter the asparagus on top. Mix the hollandaise sauce with the white wine and Noilly Prat and pour over the asparagus. Finely chop the peanuts in a blender. Roll the catfish fillets in the mixture and firmly press the peanut coating onto the surface. Heat a pan with chili oil and fry the catfish fillets until golden brown on both sides. Then place the fried catfish fillets on top of the asparagus and sprinkle with some rosemary and ginger. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Plate and serve.