White Asparagus with Zander

Ingredients

• 600 g white asparagus
• 1 small onion
• 3 tbsp olive oil
• 400 ml Vegetable broth
• 1 tbsp mustard seeds
• 2 zander fillets (with skin, about 125 g each)
• Salt
• ground pepper
• 2 tbsp chopped dill sprigs
• 1 tsp freshly grated horseradish

Instructions

1. 1.

   Peel the asparagus and cut off the woody ends. Peel the onion, halve it lengthwise, and slice into thin strips. Heat 1 tbsp olive oil in a large pan, sauté the onion strips until translucent, add the broth, mustard seeds, and bring to a boil. Place the asparagus in the liquid, cover, and simmer over low heat for 8 minutes. Cut the fish fillets into about 3 cm wide pieces and season with salt and pepper. Heat the remaining oil in a non-stick pan, place the fish skin-side down, fry for 3-4 minutes, flip, remove from heat, and let the fish rest covered for another ~2 minutes.

2. 2.

   For serving, arrange the asparagus on pre-warmed plates, sprinkle with dill and horseradish, season with salt, drizzle some of the cooking liquid over it, and place the zander fillets on top.