White asparagus with zander

Ingredients for 4 servings:

• 1,200 g asparagus, white
• 2 m.-large shallot(s)
• 4 tbsp extra virgin olive oil
• e.g. butter
• n. B. Salt
• n. B. sugar
• e.g. lemon juice
• 500 ml vegetable stock
• 2 tbsp mustard flour
• 4 zander fillets with skin, each 125 g
• n. B. Sea salt and pepper, mixed, from the mill
• 2 tbsp extra virgin olive oil
• 4 tbsp dill tips, chopped
• 4 tsp creamed horseradish
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the asparagus and trim off any woody ends. Peel the shallots, halve lengthwise, and cut into thin strips. Heat the olive oil in a large pan and sauté the shallot strips until translucent. Add about 500 ml of water, butter, salt, sugar, lemon juice, and stock. Add the mustard flour and bring everything to a boil. Place the asparagus in the stock, cover, and simmer over low heat for 10 minutes. Cut the fish fillets into pieces about 3 cm wide and season with salt and pepper. Heat the olive oil in a non-stick pan. Add the fish fillets skin-side down and fry for about 3-4 minutes. Then turn them over, remove the pan from the heat, and let the zander pieces rest, covered, for about 2 minutes. To serve, place the asparagus on warmed plates, sprinkle with dill, spread with creamed horseradish, and season with salt. Pour a little of the stock over the asparagus. Arrange the zander fillets on top and serve.