White asparagus with fine pikeperch fillet
- 1,5 kg white asparagus
- 500
g small tomatoes - 1 Bunch Rocket (rocket)
- 1 large onion
- 800 g Zander fillet (with skin)
- salt
- Pepper
- Sugar
- 3 EL pine nuts
- 2–3 EL flour
- 4 EL Olive oil
- 1 EL Butter
50 minutes
light
- 1.
- Wash and peel the asparagus and cut off the woody ends generously. Cut the asparagus stalks into longer pieces. Wash tomatoes and cut in half. Clean, wash and shake the rocket lettuce. Possibly. cut a little smaller.
- 2.
- Peel and dice the onion. Wash the pikeperch, pat dry and cut into 4 equal pieces. Season with salt and pepper.
- 3.
- Cover and cook the asparagus in boiling salted water with 1 teaspoon of sugar for about 15 minutes.
- 4.
- Pine nuts in a pan until golden brownroast. Remove. Turn the fish in flour, knock off any excess flour. Heat 2 tablespoons of oil in the pan. Fry the pikeperch on the skin side for about 3 minutes, then turn and fry for 2-3 minutes until the end.
- 5.
- Meanwhile, heat 2 tablespoons of oil and butter in a second pan or a large saucepan. Sauté the onion in it. Add tomatoes and stew for 2-3 minutes. Season with salt, pepper and a pinch of sugar. Take off the stove.
- 6.
- Drain the asparagus and place on plates.
- 7.
- Mix the rocket and pine nuts into the tomatoes and pour everything over the asparagus. Serve the pikeperch on top. Rice or mashed potatoes go well with it.
1 person approx.:
- 410 kcal
- 47 g protein
- 19 g fat
- 10 g carbohydrates
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