Redfish with asparagus and dill

Preparation time: cca. 35 minutes (plus cooking and blanching time)
Per portion: cca. 285 kcal / 1197 kJ
28 g P, 16 g F, 6 g CH


  • 750 g white asparagus
  • salt
  • sugar
  • 2½ tbsp butter
  • 4 redfish fillets (120 g each)
  • 1 carrot
  • bunch of dill
  • pepper
  • 150 ml cream
  • 1 egg yolk


  1. Rinse and peel the asparagus, then remove ends and cook the stalks in lightly salted water with a little sugar and half a tablespoon of butter for cca. 12 minutes. Remove the water and drain.
  2. Rinse and pat dry the redfish fillets. Put in a little water with the rest of the butter. Bring to the boil, then remove from the hob. Trim and wash the carrot. Cut into strips and blanch.
  3. Rinse the dill, then shake dry and chop. Heat the drained asparagus in a pan with the carrot strips, a little of the fish cooking liquid and the dill. Add salt and pepper to taste.
  4. Whisk the cream until stiff and mix with the egg yolk. Place in the pan and heat gently, but do not boil. Serve the redfish with the asparagus and dill.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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