Fried Char Filet on Asparagus and Wild Garlic Ragout

For the roasted char filet on asparagus and wild garlic ragout, peel the white asparagus and cut off the woody ends, peel the green asparagus only at the lower third and shorten it slightly. Then cook separately (save the asparagus stock). Cut the asparagus into diagonal pieces, saving a few heads of green asparagus for decoration.

Prepare a roux in a pan with butter and flour, deglaze with the asparagus stock and season with a little white wine. Stir in the sliced asparagus and season with salt, pepper and the stock cube. Refine with white wine to taste and whipped cream. Finally, add the coarsely chopped wild garlic.

Season the char fillets with salt and pepper and dust the skin side with flour. Heat butter in a pan and fry the char fillets, skin side down, over not too high heat (6-7 minutes). The butter should not get too hot.

Arrange the asparagus ragout on a preheated plate, place the fried char filet on top and decorate nicely with the asparagus tips.

Fried potatoes go very well with the fried char filet on asparagus and wild garlic ragout.

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