Ingredients
- —250 g white asparagus
- —150 g white fish fillet
- —50 g zucchini
- —100 ml light sauce
- —5 g fresh herbs
- —pinch of salt
- —pinch of black pepper
Instructions
An elegant spring dish where tender white asparagus meets juicy fish and a creamy sauce, freshly accented with green highlights.
Carefully peel the white asparagus and trim the tough ends
Bring a pot of water to a boil and cook the asparagus for 8–10 minutes until tender
Remove the asparagus from the water and let them drain briefly
Slice the zucchini into thin ribbons
Heat a pan and cook the fish fillet until golden brown and done
Gently warm the sauce in a saucepan
Place the asparagus on a plate and pour the sauce over them
Arrange the zucchini ribbons alongside
Place the fish fillet next to the asparagus
Finish with fresh herbs and a pinch of pepper
Serving Tip
Serve this dish warm for a refined spring atmosphere on the plate.
Storage Tip
Store covered in the refrigerator for up to 1 day and reheat gently.