Summary

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

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Instructions

1. 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.
2. Drain the potatoes and let them steam well. Mash with the warm milk and the teaspoon of butter, season with salt, pepper and nutmeg.
3. 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.