SPARGEL  mit  ZANDER  und  KAROTTENSAUCE

Zander and Asparagus with Carrot Sauce

500 g carrots
500 ml beef stock (cube)
cream
1 kg green asparagus
800 g pike perch fillets (or plaice)
salt, pepper, cardamom

 

 

Peel carrots and chop into small pieces. Cook them in the soup until tender, then puree. Season with salt, pepper and cardamom and refine with cream.
Boil asparagus until al dente.
Fry fillets on both sides.

 

      
     
 

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