Asparagus season

Ingredients for 2 servings:

• 750 g white asparagus
• salt and pepper
• 80 g peas, frozen
• ½ bunch chervil or parsley
• ½ bunch radishes
• 1 packet of hollandaise sauce
• 200 g butter
• 1 tbsp lemon juice
• 3 fish(s) (plaice), 250 g each
• 60 g bacon, streaky, diced

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

May-fed plaice with asparagus

Peel the asparagus and trim the ends. Cut into 4-5 cm long pieces. Cook the asparagus pieces in boiling salted water for about 15 minutes. Defrost the peas. Cut the radishes into quarters. Finely chop the chervil or parsley. Stir the contents of the hollandaise sauce sachet into 1/8 l cold water and bring to a boil while stirring. Cut 125 g butter into cubes and whisk in over low heat until melted. Stir in the chervil or parsley and season with lemon juice. Add the asparagus and peas to the sauce. Wash the plaice, remove the giblets, and season with salt and pepper. Heat the remaining butter in two large pans, add the bacon cubes, and fry for 1 minute. Add the plaice and fry over medium heat for about 4 minutes on each side. Add the radishes to the asparagus and vegetables and serve with the fish on plates. Tip: If you don’t have two pans, fry the plaice one after the other and keep them warm in the oven at 80 degrees until serving.