Fried Perch with Green Asparagus and Champagne Cream Sauce

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.

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.

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.

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.