Fried salmon trout fillet with asparagus
with redcurrant hollandaise & potato cubes in parsley pesto
Preparation time: 50 min
Menu part: Main course
Diet:
with fish / meat
Ingredients for 10 Persons
- 1.5 kg waxy potatoes
- 1.5 kg white asparagus, peeled
- 50 g parsley, chopped
- 30 g walnut halves
- 160 ml vegetable oil
- 1.6 kg salmon trout fillets
- 1 l frischli Sauce Hollandaise Classic
- 150 g redcurrants
- Salt, pepper
Preparation
- Dice the potatoes and cook in salted water.
- Cook asparagus in plenty of salted water.
- Blend parsley, walnut halves and 60 ml oil to make a pesto. Bring to taste with salt and pepper.
- Heat frischli Sauce Hollandaise Classic and stir in redcurrants.
- Toss the potatoes in parsley pesto and serve with asparagus and fish fillets. Drizzle some redcurrant hollandaise over the dish.
