Pike-perch fillet with boiled potatoes, asparagus and hollandaise sauce

Ingredients for 2 servings:

• 2 pike-perch fillets
• Butter for frying
• 6 m.-sized potatoes
• 1 bunch of asparagus
• 1 ½ tbsp lemon juice
• 1 ½ tbsp water
• 1 egg yolk
• 125 g butter for the sauce
• salt and pepper
• Cayenne pepper
• e.g. garlic or garlic powder

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 25 minutes; Total time approx. 1 day 55 minutes

Clean the zander fillets and pat dry. Season with salt, pepper, garlic, and lemon juice, and let them sit in the refrigerator for a day (not necessary, but tastes better). Slowly fry the fillets in a pan with plenty of butter on the skin side until golden brown. If you like, you can also briefly fry the fillets on the other side. Tip: Take the fish out of the refrigerator about an hour before cooking so it doesn’t shrink as much. Peel and dice the potatoes, and cook them in salted water for about 15-20 minutes (depending on the size of the cubes). Meanwhile, peel the asparagus and cook them in salted water for about 12-15 minutes. For the sauce, first slowly melt the butter in a saucepan. Then, add the egg yolks, water, salt, and lemon juice to a small saucepan and place it in a simmering water bath. Stir with a hand mixer or whisk until the mixture is creamy. Now remove the small saucepan from the water bath and gradually stir in the melted butter. Season to taste with salt, pepper, or cayenne pepper (and garlic, if you like). The sauce can be served immediately. It cannot be reheated, as it will curdle.