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H Sankey
Asparagus with fried plaice and parsley sauce
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Ingredients
Directions
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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.
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Meanwhile, cook the new potatoes.
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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.
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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.
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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.
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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.
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Nutrition
1125Calories
Sodium0% DV0g
Fat132% DV86g
Protein68% DV34g
Carbs16% DV49g
Fiber0% DV0g
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