Roasted asparagus with potato and tomato vinaigrette with pike-perch fillet

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the vinaigrette, wash the potatoes and cook in boiling water for about 20 minutes. Whisk vinegar, salt, pepper, mustard and honey. Add 2 tablespoons of oil drop by drop. Peel shallot and cut into fine cubes.

2. 2

   Wash and clean the tomato and cut into fine cubes. Wash basil, shake dry, pluck leaves from the stalks and cut into strips, except for a little to garnish. Peel the potatoes and mash them with a fork.

3. 3

   Stir the prepared vegetables and basil into the vinaigrette. Wash and peel the asparagus, cut off the woody ends. Cut the asparagus in half lengthwise. Heat 2 tablespoons of oil in a pan. Fry the asparagus for about 6 minutes, turning them over.

4. 4

   Remove the asparagus and marinate with the vinaigrette. Wash the fish, dab dry, season with salt and pepper and turn in a little flour. Heat clarified butter in the same pan and fry fish for 5-8 minutes, turning once.

5. 5

   Arrange asparagus and fish on plates. Garnish with basil.

Nutrition Facts

KCAL
340 kcal

CARBS
17 g

FATS
14 g

PROTEINS
35 g