A delicious recipe for the asparagus season:
– Cod, Salmon Yield: Sauce,White Pepper Pepper.
Cook the asparagus until soft (al dente), put the cooking water aside. Cut off the tips of the asparagus about 4 cm long, cut the rest diagonally into slices about 5 mm thick. Keep the asparagus tips warm. For the sauce, heat butter, briefly sauté flour in it, extinguish with asparagus water and white wine. Add mustard and cream, gently simmer for 5 minutes. Season with salt, yeast, pepper and dill. Add peas and asparagus slices and keep warm. Lightly season the fish fillets and steam them together with the crayfish tails over steam (with the asparagus water) for about 3 min. Warm the plate, make a sauce level with the sauce, arrange the asparagus tips, then the fish fillets and the crab tails. Garnish with dill.
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