John Myers
Asparagus with Pikeperch Fillets
The perfect asparagus with pikeperch fillets recipe with a picture and simple step-by-step instructions.
- 1 Kg Asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 piece Lemon
- 1 tbsp Butter
- 1 pack Pikeperch fillets frozen / 450 g (here: from ALDI Nord)
- 1 Lemon
- 4 tbsp Oil
- 2 tbsp Butter
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 Lemon wedges
- 2 Stalk Basil
- 4 Branches Dill
- Peel the asparagus, cook in salted water (1 teaspoon) with sugar (1 teaspoon), lemon (1 piece) and butter (1 tbsp) for about 7–8 minutes until al dente and remove. Rinse the fish under cold water, pat dry with kitchen paper and drizzle with lemon juice. Heat oil (4 tbsp) in a pan and fry the fish from the skin side for 4 – 5 minutes, turn and fry again for 2 – 3 minutes. Remove the fish fillets and grill briefly on the skin side in the oven. Put butter (2 tbsp) in the fish pan and bring to the boil briefly while whisking. Drizzle the asparagus with the fish butter sauce and serve with the pikeperch fillets, garnished with a lemon wedge, basil and dill. Serve with salt and pepper,
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