Plaice Fillet on Asparagus Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g plaice fillet (s)
- 1 kg asparagus, white
- 0.5 teaspoon ½ mustard, medium hot
- 1 pinch (s) sugar
- 20 g sweet cream butter
- 2 tablespoon balsamic vinegar
- 5 tablespoon rapeseed oil
- 2 tablespoon sunflower oil
- 1 tablespoon lemon juice
- 5 stalk / s chives
- 3 sprigs parsley
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the asparagus, cut off the woody stem ends. Bring the water to the boil in a tall saucepan, add 1 teaspoon salt and a good pinch of sugar and butter. Cook the asparagus in it for 10-15 minutes, until it is cooked but still firm to the bite. Drain and let cool.
- Mix the balsamic vinegar with salt, pepper, mustard and a little sugar, slowly fold in the oil until an even sauce is formed. Cut the asparagus stalks into pieces approx. 4 cm long, mix with the dressing and leave to stand.
- In the meantime, wash the plaice fillets, pat dry and season with salt. Heat the butter and sunflower oil in the pan and fry the plaice fillets over medium heat for 3 - 5 minutes on each side. Drizzle with a little lemon juice.
- Cut the chives into rolls, chop the parsley. Mix the herbs into the asparagus salad and serve the salad with the plaice fillets.
- Tip: Butter potatoes go well with this.
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