Asparagus with mousseline sauce and catfish

asparagus with mousse line sauce and catfish
asparagus with mousse line sauce and catfish

The asparagus are very well this season, so I thought I could do another one. This time I chose a combination with fish and mashed potatoes.


  • 1 kg of asparagus
  • 1 dl of white wine
  • 1 onion
  • 1 teaspoon peppercorns
  • 2 egg yolks
  • 200 grams of butter
  • 600 grams of catfish fillet
  • Flour, salt, pepper


  • Chop the onion finely and crush the peppercorns.
  • Bring the wine to boil in a saucepan and add the onion and the peppercorns.
  • Let the wine boil until it is reduced and then put it apart.
  • Sift the onion and the peppercorns out and put aside.
  • Peel the asparagus and cook them for about 8 minutes.
  • Roll the catfish in the flour on both sides and sprinkle with pepper and salt.
  • Melt butter in a pan and let the fish bake in it for a few minutes on both sides.
  • Add the egg yolks to the lukewarm wine and whip creamy.
  • Add the butter bit by bit to the mixture under constant whisking. Make sure the sauce doesn’t start boiling.
  • Serve with mashed potatoes, to which you have added the cooked onion and chervil.

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