Asparagus with braised tomatoes with pike-perch fillet

Name: Asparagus with braised tomatoes with pike-perch fillet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg white asparagus; 500 g small tomatoes; 1 collar Rocket; 1 big onion; 800 g Pike-perch fillet, with skin; 7-10 Tbsp Salt; 1 TABLESPOON + some sugar; 60 g Pine nuts; 5 TABLESPOONS Olive oil; 2 TABLESPOONS Butter; 7-10 Tbsp Pepper; 2 TABLESPOONS Flour

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg white asparagus
500 g small tomatoes
1 collar Rocket
1 big onion
800 g Pike-perch fillet, with skin
7-10 Tbsp Salt
1 TABLESPOON + some sugar
60 g Pine nuts
5 TABLESPOONS Olive oil
2 TABLESPOONS Butter
7-10 Tbsp Pepper
2 TABLESPOONS Flour

Directions

1
Wash and peel the asparagus, cut off the woody ends and halve the stalks. Wash, clean and halve the tomatoes. Wash and clean the rocket and shake dry. Peel and chop the onion. Wash pike-perch, dab dry and cut into pieces
2
Place the asparagus in plenty of boiling salted water, add 1 tablespoon of sugar and cook for 15-20 minutes, depending on the thickness. Roast the pine nuts in a pan until golden brown, take them out. Heat 3 tablespoons of oil and butter in a large frying pan. Sauté the onion in it. Add tomatoes and braise on medium heat for 2-3 minutes. Season with salt, pepper and some sugar, remove from heat
3
Season the pike-perch with salt and pepper, turn it in flour and tap it well. Heat 2 tablespoons of oil in a frying pan, fry the pike-perch for 2-3 minutes on each side, remove from heat. Drain the asparagus and let it drain. Mix rocket and pine nuts with the tomatoes. Put the asparagus on plates and spread the tomato mixture over it. Place pike-perch on top and serve immediately. Serve with boiled potatoes or ribbon noodles