Waller in Erdnusspanade mit Spargel

Ingredients

• 4 Wels fillets about 180 g each (skinless, ready to cook)
• 150 g raw unsalted peanuts
• 2 Eggs
• 2 tbsp flour
• 2 tbsp mustard
• 2 tbsp crème fraîche
• 2 tbsp oil
• Salt
• ground pepper
• 2 bunches asparagus

Instructions

1. 1.

   Peel the lower third of the asparagus, halve it and simmer for about 10 minutes in boiling salted water.

2. 2.

   Chop the peanuts. Beat the eggs with mustard and crème fraîche until smooth; season with salt and pepper.

3. 3.

   Wash the Wels fillets, pat them dry and coat with flour. Dip them in the egg mixture and then roll them in the chopped peanuts so that they are completely covered.

4. 4.

   Brush a baking tray with oil and place the fish on it. Bake in a preheated oven at 180°C fan-forced for about 15 minutes.

5. 5.

   Serve over drained asparagus (optionally tossed in 1 tbsp butter).