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Smoked Lake Constance Fleece with Tettnang Asparagus on Vinaigrette (Prof. Dr. Werner Mang)
The perfect smoked lake constance fleece with tettnang asparagus on vinaigrette (prof. dr. werner mang) recipe with a picture and simple step-by-step instructions.
Vinaigrette:
- 10 Pc. Smoked Lake Constance
- 1 bunch Dill
- 1 bunch Chives
- 1 bunch Parsely
- 2 tsp Acacia honey
- 3 tsp Estragon mustard
- 50 ml Oil
- 50 ml Olive oil
- 50 ml Bianco balsamic vinegar
- 1 Pc. Lemon fruit juice
- 1 pinch Pepper
- 50 ml White wine
- Wash and peel the asparagus and cut off the woody ends. Fill a saucepan with water, a little salt and sugar and bring the water to a boil. Add the asparagus and simmer for 10-15 minutes.
- Drizzle the smoked fish with a little lemon and fry briefly on both sides in a pan with a little butter or oil and then keep warm in the oven until serving.
Vinaigrette:
- Mix the mustard and honey. Then add the olive oil. Keep stirring until it is a nice, creamy mass. Then finely chop the dill, chives and parsley, mix together and then add 2 tablespoons of this mixture. Then slowly stir in a little lemon juice and balsamic vinegar. If necessary, add a little white wine to make the mixture a little more fluid. Finally, season with pepper and refrigerate until ready to serve.
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