Redfish Fillet with Asparagus
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Servings: 2 people
The fish
- 2 Discs Redfish fillet
- 2 piece Garlic cloves pressed
- 2 piece Onion cut into rings
- Salt
- Black pepper from the mill
- 2 tablespoon Sunflower oil
The sauce
- 125 g Butter
- 2 piece Egg yolks, fresh
- 2 tablespoon Water
- 1 teaspoon Freshly squeezed lemon juice
- Salt
- Ground white pepper
- Freshly grated nutmeg
- 0,5 bunch Chopped parsley
- 0,5 bunch Chive rings
The asparagus
- 1 kilogram Fresh asparagus
- 1 piece Onion
Preparing fish
Line a baking sheet with parchment paper. Place the fish on top and rub garlic on one side, sprinkle with salt and pepper, put onion rings on top and drizzle with oil. Then fry everything on the middle rack in the oven at 200 ° top and bottom heat for about 15 minutes. You have to look.
Cook the peeled asparagus in a saucepan with the onion in a little salted water for about 15-20 minutes until al dente. Then drain the broth and save for something different. The onion gives the asparagus a mild taste. I learned that from my mother.
Preparation of the sauce
For the sauce, beat the egg yolks with water and lemon in a heated but not boiling water bath until creamy with a whisk. Remove from the water bath and mix in soft butter cut into pieces, herbs and salt, pepper to taste.
Serving: 100g | Calories: 123kcal | Carbohydrates: 1.7g | Protein: 2.3g | Fat: 12g