Asparagus with mousseline sauce and catfish

IMG_7757The 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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