Fish Skewers on Green Asparagus with Lime Sauce

Ingredients

• 1 kg green asparagus
• 600 g sea bass fillet
• 3 organic limes
• 2 shallots
• 2 EL olive oil
• 20 g spelt whole‑grain flour (1.5 EL)
• 200 ml milk
• 50 g cream cheese (13 % fat)
• 20 g mustard (1 EL)
• Salt
• Pepper
• 1 tsp curry powder
• 0.25 tsp Dried thyme
• 10 g basil (0.5 bunch)

Instructions

1. 1.

   Wash asparagus, trim woody ends and peel the lower third. Pat fish fillet dry, cut into large cubes. Skewer 2–3 fish cubes onto each wooden skewer. Juice 2 limes, drizzle 2 EL lime juice over skewers and let sit for 10 minutes.

2. 2.

   Meanwhile, peel and finely chop shallots. In a small pot heat 1 EL oil and sauté shallots for 2 minutes over medium heat. Dust with flour and stir in milk. Simmer about 2 minutes on low heat until thickened. Whisk in cream cheese, 2–3 EL lime juice and mustard. Season with salt, pepper, curry and thyme. Keep sauce warm.

3. 3.

   Cook asparagus in boiling salted water for 5 minutes over medium heat; drain and set aside. Drain fish skewers. Heat 1 EL oil in a large skillet or grill pan and brown skewers on both sides for 3–4 minutes over medium heat. Season with salt and pepper, then remove from pan.

4. 4.

   Add asparagus to the pan and steam for about 2 minutes over medium heat, seasoning with salt and pepper. Juice remaining lime hot and quarter it. Wash basil, pat dry and tear leaves. Arrange asparagus and fish skewers on plates, sprinkle with basil, and serve with sauce and a lime wedge.