🍽️ Pan-fried Pollack with Mussels and Asparagus

Name: Pan-fried Pollack with Mussels and Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 1 handful Baby spinach; 100 g white asparagus; 500 g green asparagus; 350 ml vegetable broth; 100 ml whipping cream; 2 tbsp cold butter; Nutmeg (freshly grated); 4 pieces Sea bass fillet (approx. 160 g each with skin); Salt; Pepper (from the mill); 1 Lemon (juice); Flour (for dusting); 2 tbsp Olive oil; 200 g mixed seafood; 1 tbsp Butter; 100 ml dry white wine; Herbs (for garnish, e.g. oregano flowers)

447 kcal · 30 min · 4 servings

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Ingredients

1 handful Baby spinach
100 g white asparagus
500 g green asparagus
350 ml vegetable broth
100 ml whipping cream
2 tbsp cold butter
Nutmeg (freshly grated)
4 pieces Sea bass fillet (approx. 160 g each with skin)
Salt
Pepper (from the mill)
1 Lemon (juice)
Flour (for dusting)
2 tbsp Olive oil
200 g mixed seafood
1 tbsp Butter
100 ml dry white wine
Herbs (for garnish, e.g. oregano flowers)

Instructions

1. Wash the spinach thoroughly and shake it dry.
2. Peel the white asparagus completely and the green asparagus only in the lower third.
3. Cut off the woody ends of the asparagus stalks.
4. Split the asparagus stalks in half lengthwise.
5. Cut the asparagus pieces into pieces about 10 centimeters long.
6. Heat the broth in a pot.
7. Place the asparagus stalks in the simmering broth.
8. Let the asparagus steep in the broth for 15 to 20 minutes.
9. Wash the pollack fillets and pat them dry with kitchen paper.
10. Season the fish with salt and pepper.
11. Drizzle the fish with a little lemon juice.
12. Lightly dust the skin side of the fish with flour.
13. Heat oil in a frying pan.
14. Fry the fish first on the skin side for 2 to 3 minutes.
15. Turn the fish and fry for another 2 to 3 minutes.
16. Rinse the seafood and pat it dry.
17. Heat butter in a second pan.
18. Sauté the seafood in the hot butter.
19. Fry the seafood lightly for 3 to 4 minutes.
20. Deglaze the pan with wine.
21. Let the seafood finish cooking in the wine.
22. Season the seafood with salt and lemon juice.
23. Lift the asparagus out of the broth and reserve the broth.
24. Add the spinach (except for a few leaves for decoration) to the asparagus broth.
25. Add the cream to the asparagus broth and bring it to a boil.
26. Stir the cold, cubed butter into the sauce.
27. Season the sauce with salt, pepper, and a pinch of nutmeg.
28. Return the asparagus stalks to the sauce.
29. Plate the vegetables.
30. Add the fish and seafood.
31. Garnish the dish with the reserved spinach leaves and herbs.
32. Serve the dish warm.

Nutrition per serving

kcal: 447
Protein: 36 g · Fett/Fat: 28 g · Carbs: 9 g