Fish Stews with Asparagus and Carrot and Celery Salad

Peel the asparagus with the peeler and cook in a saucepan with salted water (1 teaspoon salt), sugar (1 teaspoon), butter (1 teaspoon) and lemon (1 piece) for approx. 7–8 minutes until al dente and remove.

*) See my recipe: Fischbuletten Ingredients: 1 roll from yesterday, 2 tablespoons lemon juice, 1 onion approx. 50 g, 2 cloves of garlic, 1 piece of walnut-sized ginger, 1/2 red chilli pepper, 1 bunch of chopped parsley, 10 Tablespoons breadcrumbs, 2 teaspoons medium hot mustard, 3 big pinches of coarse sea salt from the mill, 3 big pinches of colored pepper from the mill, breadcrumbs, ½ cup of sunflower oil. Preparation: Thaw the cod fillet, finely dice and drizzle with lemon juice (2 tbsp). Works especially well if the fish has not yet fully thawed. Soak the rolls in warm water and squeeze them out well. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Pluck the parsley, wash, drain well and cut roughly. Put all ingredients (finely diced cod fillet, squeezed out bun, diced onion, diced garlic cloves, diced ginger, diced chili peppers, chopped parsley, 2 teaspoons of medium-hot mustard, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper from the mill) in a bowl and Mix / blend well. Finally add breadcrumbs (here: 10 tbsp) / knead in until the dough has a nice consistency. Form meatballs (12 pieces) out of it, roll in breadcrumbs and fry in a pan with hot oil (½ cup) on both sides until golden-brown.

Ingredients: (For 6 people) 500 g carrots, 1 small celery root / cleaned approx. 350 g, 1 lemon, 1 teaspoon liquid honey, 2 big pinches of coarse sea salt from the mill, 2 big pinches of colored pepper from the mill and 100 g whipped cream (alternatively cooking cream). Preparation: Peel the carrots with the peeler. Clean / peel and halve the celery. Finely grate the carrots and celery with a kitchen grater. Halve and squeeze the lemon. Mix lemon juice with honey (1 teaspoon), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and whipped cream (100 g) and pour over the grated carrots or sellerie. Mix everything well, pour into a bowl, garnish with basil and let steep until serving.

Serve fish stalls with asparagus and carrot and celery salad, garnished with a lemon wedge and parsley.