Zander Potsdam style with asparagus

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus, cut off the lower woody ends. Wrap the asparagus in a damp tea towel. Put asparagus peel in plenty of cold water, bring to the boil, add salt and some sugar and simmer for about 5 minutes. Pour the asparagus peel into a sieve, collecting the stock. Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Bring the asparagus stock to the boil in a wide pot, add the asparagus and cook for 15-20 minutes, depending on the thickness.

2. 2

   Wash fish, pat dry, cut into 4 portions, season with salt and pepper and - except for the skin side - turn in flour. Tap off excess flour. Heat 2 tablespoons of butter in a pan. Fry the fish for approx. 5 minutes, turning it over. Peel the lemon so that the white skin is completely removed. Remove the fillets between the parting skins. Wash untreated lemon, rub dry and cut into slices. Remove the fish and take the pan off the heat. Add 75 g butter and melt. Wash parsley, shake dry, pluck leaves from the stalks and chop. Add lemon filets, capers and parsley to the fat.

3. 3

   Remove the fillets between the parting skins. Wash untreated lemon, rub dry and cut into slices. Remove the fish and take the pan off the heat. Add 75 g butter and melt. Wash parsley, shake dry, pluck leaves from the stalks and chop. Add lemon filets, capers and parsley to the fat. Drain the potatoes, rinse with cold water, drain. Arrange fish, potatoes and asparagus on plates with the butter sauce and lemon wedges

Nutrition Facts

KCAL
540 kcal

CARBS
37 g

FATS
23 g

PROTEINS
47 g