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    Home » main course

    Asparagus with mousseline sauce and catfish

    11 May 2014 by toondebacker Leave a Comment

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    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.

    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.

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    Toon
    Toon

    Hi, I'm Toon! A Belgian living in Berlin, Germany with an open mind to the world. And a cooking enthousiast. Especially open for new experiments and not so common recipes.

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