Asparagus recipe: TROUT FILET IN Asparagus-morels-SUD

1 70 g butter cubes and freeze. The potatoes in the bowl
cook in salted water, then peel. The trout fillets if necessary
, bone, cold rinse and blot dry. 6 pieces aluminum foil
twice together and rectangles of 25x10 cm fold.
20 g butter melt and the thin film so that the best range.

2nd Peel the asparagus, cut off the ends.
A large pot with plenty of water, salt and 1 pinch of sugar and boil the asparagus
10-12 minutes to cook. With a foam ladleful
remove and drain. 1 / 4 Ltr asparagussud aside
place. The asparagus tips off the poles diagonally into slices
. Covered at 50-60 degrees in the oven warm.

3rd The morels good wash, drain and transversely cut into rings
(dried morels 20 minutes in lukewarm water
soak and drain). The peel shallots and chop very finely
. The remaining butter in a saucepan to heat, shallot and morel mushrooms briefly
is andünsten. Vegetable stock and pour asparagussud
and cook 5 minutes. The morel mushrooms and remove the brew to 1 / 3
boil. The cold butter cubes into the rapidly boiling
sauce pan until the sauce binds easily. Salt and pepper. The
sauce briefly with the Schneidstab up and morel mushrooms in the sauce
give

4th The potatoes may be cut lengthwise, then in hot oil until golden brown
roast, salt, pepper and keep warm in oven.

5th Some water in a pot with steam use (or Dim Sum
bamboo basket) fill out and bring to the boil. The
trout fillets with salt, and pepper with the skin side up on foil
basket. One by one each 2 fish fillets with foil in the steamer
and covered over medium heat about 5 minutes to dampen.
Then covered fish fillets in the oven warm. The
skin before serving, gently pull.

6th The heat Morchelsauce again. The asparagus on serving plates 6
distribute. Per 1 fillet and 1 potato
bet, and with the sauce over them. With garnish Chervil leaves
.

Preparation time: 1 hour, 15 minutes

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