asparagus with mousse line sauce and catfish

Asparagus with mousseline sauce and catfish

asparagus with mousse line 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.


  • 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


  • 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.

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