Pan‑fried pikeperch with green asparagus and Champagne sauce
Pan‑fried pikeperch with green asparagus and Champagne sauce is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 shallots
- 2 tbsp butter
- 250 ml champagne
- 1 stalk tarragon
- 800 g green asparagus
- Salt
- sugar
- 4 pikeperch fillets (about 150 g each)
- white pepper
- 2 tbsp Vegetable oil
- 150 ml Heavy Cream
- Cayenne pepper
- Lemon juice
- mixed pepper
- tarragon
Instructions
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1.
Peel and finely chop the shallots. In 1 tbsp hot butter, sauté in a pot until translucent; pour in champagne and reduce with tarragon to about half at low heat.
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2.
Trim the lower third of the asparagus, cut off tough ends, and cook in boiling salted water for 8‑10 minutes until tender.
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3.
Pat the pikeperch fillets dry, season with salt and pepper, and sear skin side down in a non‑stick pan over hot oil for 3‑4 minutes until golden brown. Flip, remove from heat, and let rest.
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4.
Add cream to the champagne reduction, remove tarragon, season with salt, cayenne, and lemon juice, then blend with an immersion blender until frothy.
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5.
Serve by placing a spoonful of sauce on each plate, arranging the drained asparagus spears tossed briefly in remaining butter over it, top with pikeperch fillets, sprinkle with mixed pepper, and garnish with tarragon.
