Grilled catfish with asparagus ragout and glace
MainsServings: 4
Ingredients for Grilled catfish with asparagus ragout and glace
Pepper | ||
Salt | ||
Butter the BLOB | ||
½ | Bouillon cube | |
1 | bundle | Asparagus |
1 | dl | White wine |
1 | pcs | Shallots |
2 | tbsp | Cream |
2 | pcs | Tomatoes |
6-800 | g | Catfish fillets |
Instructions for Grilled catfish with asparagus ragout and glace
To prepare the Grilled catfish with asparagus ragout and glace recipe, please follow these instructions:
catfish:
Cut the fillet into smaller pieces. Season with salt and pepper and place them on a barbecue pan (possibly ordinary pan) at moderate heat for approx. 4-5 minutes. Step only on the side where the skins have been sitting. Let the fish pull a little before serving.
Aspargesragout:
Cut the asparagus (or cut the bottom away about 5-7 cm.). Chop well and swirl it in a pan in a little oil. Add asparagus, cut into smaller pieces, and the meat from the tomatoes cut into strips. Let it simmer with a little cream for approx. 2 minutes. Season with salt and pepper.
Aspargesglace:
Bring the sliced asparagus pieces into a pan, cover them with water and add a 1/2 broth (like chickens). Let it boil for approx. 5 min. Pour the liquid off and let it boil again. Add white wine and let it boil halfway. Season with a buttercup, salt and pepper. Let it boil until it gets a syrupy consistency.
Serve the dish with small potatoes.
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