Asparagus with fried plaice and parsley sauce

Cut a piece of the bottom of the asparagus. Bring water with salt to the boil, put the asparagus in it and cook for 5-6 minutes. Switch off the heat source and leave the asparagus with the lid on the pan in the hot water for about 15 minutes.

Meanwhile, cook the new potatoes.

Puree the parsley with the stock for the sauce and add to the white wine. Heat the wine mixture with the vinegar, peppercorns and the shallot. Boil until 1/3.

Strain the sauce, add the cream and bring back to the boil. Beat the cold butter cubes on a low setting without cooking. Season with salt and pepper and keep the sauce warm.

Sprinkle the fish with salt and pepper. Heat 2 tablespoons of butter and the oil and fry the fish fillets in 2-3 minutes per side golden brown and done.

Spoon the asparagus from the cooking liquid onto a clean, dry tea towel. Put the asparagus on a warm dish, put the fish fillets on it and pour some of the sauce over it. Serve with the potatoes.