Asparagus on Sea Bream Fillets

Ingredients

• 500 g Green Asparagus
• 1 lemon
• 1 bunch dill
• 400 g sea bream fillets (4 fillets)
• Salt
• Pepper
• 40 g butter (2 heaping tbsp; room temperature)
• 4 tbsp classic vegetable broth
• 150 g crème fraîche (30% fat)
• 1 tbsp Milk (3.5% fat)

Instructions

1. 1.

   Wash the asparagus, peel the lower third and trim the woody ends.

2. 2.

   Halve the lemon and squeeze its juice. Wash the dill, shake dry, pluck the leaves and finely chop with a large knife.

3. 3.

   Rinse the sea bream fillets, pat dry, season with salt and pepper.

4. 4.

   Cut four 30 x 35 cm squares of parchment paper and lay them on the work surface. Brush each square with soft butter, leaving a border free around the edges.

5. 5.

   Place one sea bream fillet in the center of each square, drizzle with lemon juice, and arrange asparagus over it; season with salt and pepper.

6. 6.

   Fold the parchment squares into packets, adding 1 tbsp of broth before final sealing. Place on a baking tray and bake in a preheated oven at 200 °C (180 °C fan) for about 25 minutes.

7. 7.

   Meanwhile whisk crème fraîche with milk until smooth. Season with salt, pepper, remaining lemon juice and dill. Serve the sauce alongside the sea bream packets.