Roasted asparagus with zander

Name: Roasted asparagus with zander
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 kg white asparagus (finger-thick); 1 Shallot; 2 Tomatoes; 4 Stem(s) Basil; 4 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 1 TABLESPOON liquid honey; 5 TABLESPOONS Olive oil; 600 g Pike-perch fillet (with skin); 2 TABLESPOONS Flour; 1-2 TABLESPOONS clarified butter

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 kg white asparagus (finger-thick)
1 Shallot
2 Tomatoes
4 Stem(s) Basil
4 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
1 TABLESPOON liquid honey
5 TABLESPOONS Olive oil
600 g Pike-perch fillet (with skin)
2 TABLESPOONS Flour
1-2 TABLESPOONS clarified butter

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Wash and peel the asparagus and cut off the woody ends. Cut the asparagus spears in half lengthwise.
2
Peel and chop the shallot. Wash and chop the tomatoes. Wash basil, cut into strips. Mix vinegar, mustard, honey, salt and pepper. Fold in 3 tablespoons of oil. Drain potatoes, mash with a fork, mix with the vinaigrette.
3
Stir in shallots, tomatoes and basil.
4
Fry the asparagus in 2 tablespoons of hot oil in portions at medium heat for 6-8 minutes. Remove and mix with vinaigrette. Leave to stand for about 30 minutes.
5
Wash the fish, dab dry and cut into 4 pieces. Season with salt and pepper and turn in flour. Fry in hot clarified butter first on the skin side, then on the meat side for 5-6 minutes.
6
Do everything. Add a baguette.