Plaice fillet with asparagus salad

Ingredients for 4 servings:

• 600 g plaice fillet(s)
• 1 kg asparagus, white
• ½ tsp mustard, medium hot
• 1 pinch(s) of sugar
• 20 g sweet cream butter
• 2 tbsp Balsamic vinegar Bianco
• 5 tbsp rapeseed oil
• 2 tbsp sunflower oil
• 1 tbsp lemon juice
• 5 sprigs of chives
• 3 sprigs of parsley
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Peel the asparagus and trim off any woody ends. Bring a large pot of water to a boil, add 1 teaspoon of salt, a good pinch of sugar, and butter. Cook the asparagus for 10-15 minutes, until tender but still firm to the bite. Drain and let cool. Mix the balsamic vinegar with salt, pepper, mustard, and a little sugar, then slowly whisk in the oil until you get a smooth sauce. Cut the asparagus spears into approximately 4cm long pieces, toss with the dressing, and let it simmer. In the meantime, wash the plaice fillets, pat dry, and season with salt. Heat the butter and sunflower oil in a pan and fry the plaice fillets over medium heat for 3-5 minutes on each side. Drizzle with a little lemon juice. Finely chop the chives and parsley. Stir the herbs into the asparagus salad and serve with the plaice fillets. Tip: Buttered potatoes go well with this salad.