A delicious recipe for the asparagus season:
For the sauce, sauté a diced shallot in butter, deglaze with white wine and reduce to one-third. Add the fish and chicken stock, again make it to a third and simmer a tiny bit of star anise, lemongrass and 1 bay spice. Now add the whipped cream, make it short, pass through a sieve, season strongly with salt and freshly ground pepper. Just before serving, fold in the remaining butter in cold small flakes. The sauce must not make now!
Clean the vegetables and cut them into fine strips or slices. Trim the green asparagus spears only at the bottom ends. Sauté in a tiny bit of butter with a shallot, adding a tiny bit of chicken stock now and then, and season strongly with saffron, a tiny bit of carrot greens, and salt and freshly ground pepper.
Flour the fish on the skin side and fry it in a little bit of olive oil with 1 bay leaf spice, a little bit of rosemary and star anise until crispy. Cook in the oven at 160 °C until done.
Tip: If you take a little bit more fish and vegetables, the entrée becomes a nice main course.
our dessert tip: Chocolate croissants with praline jam and caramelized apple
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