John Myers
Asparagus with Plaice Fillet and New Potatoes
The perfect asparagus with plaice fillet and new potatoes recipe with a picture and simple step-by-step instructions.
- 1 pack Pacific plaice fillets 325 g / TK (Here: From ALDI North)
- 10 tbsp Oil
- 750 g Asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
- 4 tbsp Flaked almonds
- 300 g New potatoes
- 1 tsp Salt
- 1 tsp Caraway seed
- 8 Sprigs of dill for garnish
- Peel the asparagus with the peeler, cook in water with sugar (1 teaspoon), salt (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 6 – 8 minutes until al dente. Place on an ovenproof dish and keep warm in the oven at 50 ° C until serving. Fry the almond flakes in a pan without oil. Fry the plaice fillets in oil (10 tbsp) on both sides until golden-brown as indicated on the package. Peel and wash the potatoes, cook in salted water (1 teaspoon) with caraway seeds (1 teaspoon) for about 20 minutes and drain. Serve asparagus with plaice fillet and new potatoes, garnished with dill and drizzled with the fish roast liquid and sprinkled with flaked almonds.
Tip:
- Put the asparagus peels into the asparagus boiling water, boil them for about 20 minutes and drain them through a kitchen sieve. The asparagus stock is a very good basis for an asparagus soup or you can just drink it just like that!
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