Spring-fresh, aromatic and perfectly accompanied by Lugana
An elegant spring dish that delights with tender white asparagus, a fruity orange hollandaise and crispy fried pike-perch fillet. The harmonious combination of fine acidity and subtle sweetness is perfectly complemented by a Lugana wine.
Ideal wine accompaniment: Lugana (DOC Lugana, Italy)
The Lugana from the region around Lake Garda impresses with its fine minerality, fresh citrus notes and balanced acidity. These characteristics perfectly complement the fruity orange hollandaise and the delicate flavour of the pike-perch. The light creaminess of the wine harmonises with the buttery sauce, while its freshness underlines the asparagus flavour. A Lugana with a short maturation period brings additional vibrancy to the combination.
Further wine recommendations:
Pinot Blanc (AOC Alsace, France): With its fine fruit and balanced acidity, this wine goes perfectly with orange hollandaise and tender zander.
Chardonnay (DOCG Franciacorta, Italy): The creamy texture and subtle citrus notes of this Chardonnay elegantly complement the buttery sauce and asparagus.
Sauvignon Blanc (AOC Sancerre, France): The lively acidity and fresh green apple and citrus flavours of this wine harmonise well with the orange hollandaise and pike-perch.
Grüner Veltliner (DAC Wachau, Austria): The peppery flavour and crisp acidity of Grüner Veltliner complement the freshness of the asparagus and the creaminess of the sauce.
Vermentino (DOC Vermentino di Sardegna, Italien):
Mit seiner lebendigen Säure, frischen Zitrusnoten und einem Hauch von Kräuteraromen passt dieser Wein hervorragend zur Orangen-Hollandaise und dem Zander.
The recipe:
White asparagus with orange hollandaise and fried pike-perch
Cooking utensils
- 1 Pot
- 1 Pan
- 1 Whisk
- 1 Chopping board
- 1 Knife
Ingredients
For the asparagus:
- 500 g white asparagus
- 1 tsp sugar
- 1 teaspoon salt
- 1 Tbsp butter
For the orange hollandaise:
- 2 Egg yolk
- 100 g Butter
- Juice of half an orange
- Salt and pepper to taste
For the zander:
- 2 Zander fillets approx. 150 g each
- 1 Tbsp flour
- 1 Tbsp butter
- Salt and pepper to taste
Preparation
Asparagus:
- Peel the asparagus and remove the woody ends.
- Bring water, sugar, salt and butter to the boil in a pan.
- Cook the asparagus in it for approx. 10-15 minutes until al dente.
Orange hollandaise:
- Melt the butter in a small pan and leave to cool slightly.
- Beat the egg yolks with the orange juice over a bain-marie until frothy.
- Slowly stir in the melted butter until you have a creamy sauce.
- Season to taste with salt and pepper.
Zander:
- Season the zander fillets with salt and pepper and lightly flour them.
- Heat the butter in a pan and fry the fillets on the skin side until crispy.
- Turn and cook briefly on the meat side.
Dressing:
- Arrange the asparagus on plates, place the pike-perch fillet on top and drizzle with orange hollandaise.
Recommended side dishes:
- Parsley potatoes
- Fresh lamb’s lettuce with orange vinaigrette
- Ciabatta with olive oil and sea salt
