Pike-perch fillet with white asparagus with chervil-lemon butter

Name: Pike-perch fillet with white asparagus with chervil-lemon butter
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1.5 kg white asparagus; 800 g Potatoes; 7-10 Tbsp Salt; 1/2 TEASPOON Sugar; 600 g Pike-perch fillet (on the skin); 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 40 g Butter; 1/2 bunch Chervil; 7-10 Tbsp finely grated rind of 1/2 untreated lemon; 7-10 Tbsp Lemon wedges

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1.5 kg white asparagus
800 g Potatoes
7-10 Tbsp Salt
1/2 TEASPOON Sugar
600 g Pike-perch fillet (on the skin)
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
40 g Butter
1/2 bunch Chervil
7-10 Tbsp finely grated rind of 1/2 untreated lemon
7-10 Tbsp Lemon wedges

Directions

1
Wash and peel the asparagus and cut off the lower woody ends. Peel and wash the potatoes. Cook the potatoes in boiling salted water for about 20 minutes. Put asparagus in boiling salted water with sugar, bring to the boil and cook for 12-15 minutes.
2
Meanwhile wash the fish, dab dry and cut into 8 slices. Score the skin and season with salt and pepper. Heat oil in a pan, place fish with the skin side in the hot oil, fry for 2-3 minutes, turn and fry for about 2 minutes from the meat side.
3
In the meantime heat butter in a pot. Wash the chervil, shake dry and pluck the leaves from the stems. Add lemon zest and chervil to the butter. Drain the potatoes. Carefully lift the asparagus out of the water with a skimmer.
4
Sprinkle the butter on the asparagus. Serve with fish slices and potatoes. Garnish with lemon wedges.