Saiblingsfilet mit Spargel

Ingredients

• 4 Saibling fillets (ready to cook, skinless, about 150 g)
• 4 pieces lemon zest
• 4 sprigs dill
• Salt
• Pepper (freshly ground)
• olive oil
• 300 g green asparagus
• 300 g white asparagus
• 400 ml Vegetable broth
• 60 ml heavy cream
• 2 tbsp cold butter (in small cubes)
• Nutmeg (freshly grated)
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the fish, pat dry, place in two vacuum bags and top with a lemon slice and dill. Season with salt and pepper, drizzle with olive oil, and vacuum seal. Let marinate for about 2 hours.

2. 2.

   Meanwhile, peel the white asparagus completely and only peel the lower third of the green asparagus. Trim off the woody ends, cut the spears lengthwise in half, and divide into 10 cm pieces. Heat the broth and let the asparagus spears steep in the gently simmering broth for 15-20 minutes.

3. 3.

   In a pot bring plenty of water to a boil and place the fish bags in it. Let the fish cook at about 80°C for 10-15 minutes.

4. 4.

   Strain the asparagus stock and bring to a boil with the cream. Whisk in the cold butter cubes and season with salt, pepper, and a pinch of nutmeg.

5. 5.

   Arrange the asparagus on preheated plates, drizzle with sauce, and sprinkle with parsley. Remove the fish from the bags and serve alongside the asparagus.