Fried redfish with asparagus and lamb's lettuce

Ingredients for 2 servings:

• 2 tbsp butter
• 2 m.-sized redfish fillet(s) without skin
• 1 tbsp coriander leaves
• 1 tbsp chervil, finely chopped
• 1 tbsp dill, finely chopped
• 1 tbsp parsley, finely chopped
• 250 g asparagus
• 200 g lamb’s lettuce, red
• 4 spring onions
• 2 tbsp red wine vinegar
• 6 tbsp oil (walnut oil)
• ½ tsp mustard
• 1 tsp cane sugar
• ½ tsp honey
• e.g. salt and pepper
• 2 slice(s) of toast or baguette bread

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Herb perch with red lamb’s lettuce

Rinse the redfish fillets in cold water and pat dry. Finely chop the dill, chervil, coriander, and parsley and mix. Salt the fish fillets and press the mixed herbs onto both sides. Peel the asparagus and cut into 2 cm pieces. Simmer the asparagus pieces in a small pot in lightly salted water for 5 minutes. Drain the asparagus immediately and let cool. Wash the lamb’s lettuce, spin it dry, and cut it into bite-sized pieces, if desired. Make a vinaigrette with the red wine vinegar, walnut oil, mustard, honey, and cane sugar. Finely slice the spring onions and add them to the vinaigrette. Season with salt and pepper, if desired. Mix the lamb’s lettuce with the asparagus pieces and the vinaigrette. Sear the herbed fish on both sides over low heat (approx. 120 degrees Celsius) for about 3 minutes per side. Toast the bread and serve with it.