White asparagus with fine zander fillet

Name: White asparagus with fine zander fillet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg white asparagus; 500 g small tomatoes; 1 collar Arugula (rocket); 1 big onion; 800 g Pike-perch fillet (with skin); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Pine nuts; 2-3 TABLESPOONS Flour; 4 TABLESPOONS Olive oil; 1 TABLESPOON Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg white asparagus
500 g small tomatoes
1 collar Arugula (rocket)
1 big onion
800 g Pike-perch fillet (with skin)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Pine nuts
2-3 TABLESPOONS Flour
4 TABLESPOONS Olive oil
1 TABLESPOON Butter

Directions

1
Wash and peel the asparagus and cut off the woody ends generously. Cut the asparagus spears into longer pieces. Wash and halve the tomatoes. Clean, wash and shake dry the arugula. Possibly cut a little smaller.
2
Peel and chop the onion. Wash the pike-perch, dab dry and cut into 4 equal pieces. Season with salt and pepper.
3
Cook the asparagus in boiling salted water covered with 1 teaspoon sugar for about 15 minutes.
4
Roast pine nuts in a pan without fat until golden brown. Remove. Turn the fish in flour, knock off excess flour. Heat 2 tablespoons of oil in the pan. Fry the pike-perch in it on the skin side for about 3 minutes, then turn it and fry it for 2-3 minutes.
5
In the meantime, heat 2 tablespoons of oil and butter in a second pan or a wide saucepan. Sauté the onion in it. Add tomatoes and braise for 2-3 minutes. Season with salt, pepper and 1 pinch of sugar. Remove from heat.
6
Drain the asparagus and arrange on plates.
7
Mix rocket and pine nuts into the tomatoes and pour everything over the asparagus. Arrange the zander on top. Serve with rice or mashed potatoes.