John Myers
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Stew: Pikeperch Green Asparagus Pot
The perfect stew: pikeperch green asparagus pot recipe with a picture and simple step-by-step instructions.
liquids
- 500 ml Fish stock “Klassic-Style” from my KB
- 25 ml Lime juice
vegetables
- 100 g Onion
- 400 g Asparagus green fresh
- 4 piece Tomatoes pickled in oil
fish
- 450 g Pikeperch fillet without bones
binder
- 20 g Ice cold butter
spices
- Colorful pepper
- Seasoned Salt
preparation
- Peel the onion and cut into rings … Wash the asparagus, pat dry, peel in under thirds and cut into strips approx. 5 cm long … Drain the tomatoes and roughly chop them … Clean the fish and cut into bite-sized pieces
Cooking / cooking
- Bring the fish stock to a boil in a saucepan … let the onion and asparagus pieces simmer for approx. 7 minutes … add the tomato pieces and simmer for another 3 minutes … fold in the lime juice and butter and reduce until thick … and salt and let the fish simmer over low heat for about 5-7 minutes
Serve
- Put the stew on deep plates (as a main course) or in soup bowls (as a starter)
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