Asparagus with Curry Butter and Fried Pikeperch
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg asparagus
- 4 fish fillet (s), (pikeperch fillets á 150 g)
- 120 g butter
- 1 teaspoon curry powder
- salt
- 1 teaspoon lemon juice
- possibly lemon peel, some grated
- 2 tablespoons oil
- 1 teaspoon butter
- salt and pepper
- 800 g potato (s)
- 150 g peas, frozen
- 200 ml milk, warmed
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cook in plenty of salted water with a pinch of butter and a little sugar for about 15 minutes. Beat the butter until frothy and mix with the curry powder, lemon juice and salt. Spread on cling film and twist into a roll. Let it solidify in the refrigerator. Peel the potatoes and cook them in salted water. Add the peas in the last 5 minutes and cook too.
- Drain the potatoes and let them steam well. Mash with the warm milk and the teaspoon of butter, season with salt, pepper and nutmeg.
- For the pikeperch, heat the oil in a pan. Season the pikeperch on both sides with salt and pepper and fry on the skin side for 4 minutes. Turn the fillets over and fry for another 2 minutes over a mild heat. Take the asparagus out of the water and top with the curry butter. Add the pikeperch to the mashed potatoes.
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