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Pike perch fillet with sabayon and marsala
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.
Ingredients
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