Meunierstegt catfish served with asparagus fettucine, balsamic and estragon cream

Ingredients for Meunierstegt catfish served with asparagus fettucine, balsamic and estragon cream

Instructions for Meunierstegt catfish served with asparagus fettucine, balsamic and estragon cream

To prepare the Meunierstegt catfish served with asparagus fettucine, balsamic and estragon cream recipe, please follow these instructions:

Cut the fish into 4 uniform pieces, season with salt and pepper and turn in rye flour. The fish pieces rose nicely golden in butter. The green asparagus is cut to the bottom so that the woody piece is removed, the heads are cut off and the asparagus "peeled" into thin strips with a thin peel.

Balsamico is cooked with honey to a "thick" sauce. Fettucine is boiled according to the instructions on the package in leachate water, the last minute of cooking time, the asparagus boilers are cooked. In a thick pot, cook the whipped cream, the pasta is dripped and poured into the cream with the thin asparagus strips and finely chopped estragon, cooked with salt and pepper.

On 4 hot plates, draw some thin stripes of balsamic vinegar, pasta and pasta are nicely cooked on top.