Red Barbel Fillet with Asparagus, Purple Potatoes and Citrus Fruits

Ingredients

• 250 g purple potatoes
• Salt
• 200 g green asparagus
• 1 pinch sugar
• 1 red bell pepper
• 2 oranges
• 1 lemon
• 4 red barbel fillets (120g each)
• 2 tbsp plant oil
• 1 tbsp butter
• 0.5 Vanilla pod
• 50 ml heavy cream
• 50 ml milk
• 2 tbsp melted butter
• 1 pinch nutmeg
• 1 Egg white

Instructions

1. 1.

   Wash, peel and boil the potatoes in salted water for 20-25 minutes.

2. 2.

   Wash the asparagus, trim 2 cm from the ends and cut into 4 cm pieces. Blanch in sparkling water with a pinch of salt and sugar for 6-8 minutes, then set aside. Quarter the bell pepper, deseed and dice into 0.5 cm cubes. Cut off the tops and bottoms of the oranges and lemon, slice the peel down the sides, then use a sharp knife to separate citrus fillets from the walls while collecting the juice.

3. 3.

   Pat the barbel fillets dry, season both sides with salt and pepper, and sear in hot oil for 4-6 minutes on each side. In a saucepan melt butter, sauté the pepper cubes for about 2 minutes, add the vanilla seed, then deglaze with orange juice and cream. Reduce for another 4-6 minutes and season with salt and pepper.

4. 4.

   Drain the cooked potatoes, press through a potato masher, mix in milk and melted butter, and season with salt, pepper and nutmeg. Spoon the mash into the center of a warmed plate, place the barbel fillets on top, and garnish with orange sauce, asparagus, citrus fillets and pesto.

5. 5.

   Optionally decorate with a touch of whipped egg white.