White asparagus with orange hollandaise and fried pike-perch

An elegant spring dish 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.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Main course

Cuisine Mediterranean

Servings People

Calories 550 kcal

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

Nutritional values per portion

Calories: 550kcalCarbohydrates: 25gProtein: 32gFat: 35g

Keyword Asparagus, Fish dish, Lugana, Orange hollandaise, Spring, Zander

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