Fried Perch with Green Asparagus and Champagne Cream Sauce

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Fried Perch with Green Asparagus and Champagne Cream Sauce
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Health Score:
7,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
2 shallots
2 tablespoons butter
250 milliliters Champagne
1 sprig Tarragon
800 grams green Asparagus
salt
sugar
4 Perch fillet (à 150 grams)
white peppers
2 tablespoons vegetable oil
150 milliliters Whipped cream
cayenne pepper
lemon juice
For garnish
colorful peppers
Tarragon
How healthy are the main ingredients?
Whipped creamTarragonshallotsaltsugarcayenne pepper

Preparation steps

1.

Peel the shallots and chop finely. Heat 1 tablespoon of butter in a skillet and sauté the shallots until translucent. Add the champagne and tarragon and boil over low heat until reduced by about half.

2.

Peel the lower third of the asparagus, cut off the tough ends and cook the spears in a pot of boiling salted water until tender, 8-10 minutes, drain.

3.

Rinse the perch fillets, pat dry and season with salt and pepper. Heat the oil in a skillet and cook the fish skin side down over low heat until golden brown, 3-4 minutes. Remove from the heat and let stand until cooked through.

4.

Add the cream to the pan with the champagne, remove the tarragon, season with salt, cayenne pepper and lemon juice and mix until foamy with a hand blender.

5.

Toss the asparagus with butter. Place a pool of sauce on a plate and arrange the asparagus on top. Then place the fish on top and sprinkle with a little colored pepper. Serve garnished with tarragon.

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