Angel Poached haddock with roasted asparagus spring onions and red mustard butter Recipe

Peel the asparagus. The tips cut off and cook separately. The rods in 6 cm long pieces and halve lengthwise. Spring onions cut on the same length. Made from the bones and sections of a fish stock. Reduce these later and double cream, lemon juice, cooking, white wine reduction, salt and pepper fish sauce base. Place the potatoes in salted water. Now the fish fillets with salt, pepper, lemon juice. Poach in a little fish stock and white wine with care. The fish should be slightly translucent. At the same time fry the asparagus and leeks in butter over medium heat. Then boil the asparagus tips and heat the fish sauce. In some melted butter to lightly toast mustard. To serve the asparagus and spring onions alternately placed in the middle of the plate. The haddock are hoping and nappies with fish sauce base. Drizzle the toasted mustard and garnish around the plate.

This recipe is brought to you by: MERCUSSINI

(A recipe from Mark Medler, chef de cuisine, Restaurant Hessler, Maintal p>