Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Cut the chives into rolls, chop the parsley. Mix the herbs into the asparagus salad and serve the salad with the plaice fillets.
5. Tip: Butter potatoes go well with this.