Asparagus with mousseline sauce and catfish

asparagus with mousse line sauce and catfish

The asparagus are very well this season, so I thought I could do another one. This time I chose a combination with fish and mashed potatoes.

Ingrediënts:

• 1 kg of asparagus
• 1 dl of white wine
• 1 onion
• 1 teaspoon peppercorns
• 2 egg yolks
• 200 grams of butter
• 600 grams of catfish fillet
• Flour, salt, pepper

Directions:

• Chop the onion finely and crush the peppercorns.
• Bring the wine to boil in a saucepan and add the onion and the peppercorns.
• Let the wine boil until it is reduced and then put it apart.
• Sift the onion and the peppercorns out and put aside.
• Peel the asparagus and cook them for about 8 minutes.
• Roll the catfish in the flour on both sides and sprinkle with pepper and salt.
• Melt butter in a pan and let the fish bake in it for a few minutes on both sides.
• Add the egg yolks to the lukewarm wine and whip creamy.
• Add the butter bit by bit to the mixture under constant whisking. Make sure the sauce doesn't start boiling.
• Serve with mashed potatoes, to which you have added the cooked onion and chervil.