Pike Perch Fillet on Asparagus Spears

An asparagus recipe for gourmets:

Cut the asparagus ends into small pieces, tie the spears into two bundles and boil them in enough salted water with the slice of a lemon, the butter and the sugar. Cook the asparagus spears for about 10 minutes.

Cut the tomatoes crosswise, blanch them with boiling water and remove the skin. Cut in half and remove the seeds. Finely dice the flesh and mix with the olive oil, vinegar, basil, salt and pepper.

Sprinkle the pike-perch fillet with the juice of one lemon, season with salt, season with pepper and turn it in the flour on the other side. Heat the oil in a frying pan. Fry the fillet in it at high temperature for 2 min. on each side until golden brown.

Take the asparagus bundles out of the water and remove the twine.

Arrange the asparagus spears and the pike perch on plates. Serve with the tomato salad dressing.

Barbara Furthmüller

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