Perch ragout with green asparagus
easy
40 mins
40 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 500 g green asparagus
- 4 shallots or 1 small onion
- 1 collar Parsley
- 100 ml White wine
- 1 Bay leaf
- 500 g Perch fillet
- 1 pinch Sugar
- 200 g Whipped cream
- 3 TABLESPOONS Horseradish (from the jar)
- 2 TABLESPOONS Cornstarch
- 7-10 Tbsp Lemon juice
Directions
- 1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash the green asparagus, peel the lower third and cut off the woody ends. Peel and quarter the shallots. Wash parsley and dab dry. Boil shallots, white wine, 1/8 litre salt water, bay leaf and half of the parsley.
- 2
Wash the perch fillet, dab dry and cut into large cubes. Let the fish cubes simmer in the stock for about 5 minutes. Remove carefully and put aside. In the meantime boil up salted water with 1 pinch of sugar in a pot. Cook the asparagus for 5-8 minutes. Pour the fish stock through a sieve and put it back into the pot. Add cream and horseradish and bring to the boil. Stir cornflour and some water until smooth, pour into the sauce while stirring and bring to the boil again briefly. Season to taste with lemon juice and sugar. Warm the fish cubes in the sauce.
- 3
Add cream and horseradish and bring to the boil. Stir cornflour and some water until smooth, pour into the sauce while stirring and bring to the boil again briefly. Season to taste with lemon juice and sugar. Warm the fish cubes in the sauce. Chop the rest of the parsley, except for a little bit for garnishing. Arrange everything on plates. Sprinkle potatoes with parsley and garnish
Nutrition Facts
420 kcal
24 g
22 g
28 g
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