Plaice fillet with asparagus on cress sauce

Ingredients for 4 servings:

• 500 g plaice fillet(s)
• ½ m.-sized organic lemon(s), juice and zest
• 1 kg asparagus, white
• 1 pinch(s) of sugar
• ½ tsp salt
• 3 tbsp butter
• 1 pinch of pepper
• 125 ml white wine
• 150 g double cream
• 1 bed of cress
• 1 large organic lemon(s), cut into wedges

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

low-calorie

Rinse the fish fillet with cold water, pat dry, and drizzle with lemon juice. Peel the asparagus and cook in boiling salted water with sugar and a tablespoon of butter for about 15 minutes. Season the fish fillet with salt and pepper and fry in 2 tablespoons of hot butter over low heat for 2 minutes on each side. Then remove from the pan and keep warm. For the sauce, deglaze the meat juices with white wine and reduce slightly with 4 tablespoons of the asparagus stock. Stir in the crème fraîche and season finely with lemon zest, salt, and pepper. Cut the cress from the bed and stir it into the sauce. Arrange the plaice fillets on a platter with the sauce and asparagus. Garnish with lemon wedges and serve immediately.