Fish, Zander, Asparagus, Marsala

Pike perch fillet with sabayon and marsala

Ingredients

Servings 1 portion
  • 50 ml marsala
  • 1 egg yolk
  • paprika to taste
  • 300 g chilled zander fillet
  • 3 pcs. green asparagus
  • extra virgin olive oil

Cooking

Step 1

Cut the pike perch fillet into 3-4 pieces. Heat up the oil in a frying pan. Fry pikeperch fillets in a hot pan for 40 seconds on each side. Salt, pepper. Sprinkle paprika on a separate plate. Dip each piece of fish edgewise into the paprika. Lay out on a serving plate. Prepare the sauce "sabayon": beat the yolk for a couple or in a water bath until a dense mass is obtained. Without ceasing to beat, add 50 ml of wine. Beat until the mass thickens. Put the finished sauce on a plate next to the fish. Clean the asparagus. Boil for one minute, then pan fry for 20 seconds. Salt, pepper. Arrange the asparagus on a serving plate. Tip: Instead of marsala, you can use port wine or any natural grape sweet wine.

Gallery