Pike Perch with Orange Sauce and Asparagus

Ingredients

• 300 g asparagus
• 1 tbsp butter
• 4 pike perch fillets
• 2 tbsp butter
• 2 tsp lemon juice
• 2 tbsp raisins
• 0.125 l white wine
• 1 untreated orange
• 1 tsp coarse mustard
• 2 sprigs dill
• 2 sprigs chervil
• Salt
• Pepper

Instructions

1. 1.

   Peel the asparagus thoroughly, trim ends, bundle and cook in boiling salted water with butter for 12 minutes, remove and drain well. Rinse raisins and soak them in white wine.

2. 2.

   Wash fish, pat dry, season with salt and pepper, drizzle with lemon juice. Heat butter in a grill pan and sear the fish 4-5 minutes on each side.

3. 3.

   Cut asparagus into large pieces. Grate zest from the orange, then squeeze juice out. Simmer raisins with wine, orange juice, mustard and zest in a pot for 2 minutes.

4. 4.

   Add asparagus to the sauce. Plate asparagus with sauce, sprinkle dill leaves over it and place one fish fillet on top of each asparagus bundle. Garnish with chervil leaves.