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🍽️ Pike-Perch with White Asparagus and Mustard Aroma

329 kcal · 30 min · 4 servings

Ingredients

• 600 g white asparagus
• 1 small onion
• 3 tbsp olive oil
• 400 ml vegetable broth
• 1 tbsp mustard seeds
• 2 zander fillets (with skin, approx. 125 g each)
• salt
• pepper (from the mill)
• 2 tbsp chopped dill tips
• 1 tsp horseradish (freshly grated)

Instructions

1. 1. Peel the white asparagus and trim off the tough lower ends.
2. 2. Peel the onion and cut it in half lengthwise.
3. 3. Cut the onion halves into thin strips.
4. 4. Heat one tablespoon of olive oil in a large pan.
5. 5. Sauté the onion strips in the hot oil until they are soft and translucent.
6. 6. Pour the broth into the pan and sprinkle mustard seeds over it.
7. 7. Bring the mixture to a boil once.
8. 8. Place the asparagus into the boiling broth.
9. 9. Cover the pan and let the asparagus cook on low heat for eight minutes.
10. 10. Cut the pike-perch fillets into pieces approximately three centimeters wide.
11. 11. Season the fish pieces with salt and pepper.
12. 12. Heat the remaining oil in a non-stick pan.
13. 13. Place the fish pieces in the hot pan with the skin side down.
14. 14. Fry the fish for three to four minutes.
15. 15. Turn the fish pieces to fry on the other side.
16. 16. Place the cooked asparagus on warmed plates.
17. 17. Sprinkle fresh dill and grated horseradish over the asparagus.
18. 18. Season the asparagus portions with salt to taste.
19. 19. Drizzle some of the warm broth over the asparagus.
20. 20. Place the finished pike-perch fillets on top of the asparagus.

Nutrition per serving

• kcal: 329
• Protein: 36 g · Fett/Fat: 17 g · Carbs: 9 g