Fish fillets with asparagus reed stew

Ingredients for Fish fillets with asparagus reed stew

Instructions for Fish fillets with asparagus reed stew

To prepare the Fish fillets with asparagus reed stew recipe, please follow these instructions:

Pan the fillets into flour with a little salt. Melt the butter on the forehead while When the butter is golden, it is ready to fry. Stir the fish with medium heat.
Meanwhile the butter is melted in a saucepan to the stew. Add 1 tablespoon flour while stirring with a whisk and spice up with the wings from the asparagus and shrimps. When the sauce boils, add asparagus and heat through. Just before serving, the shrimp are added to the stew. They must not boil!
Serve the fish and stew with french fries and salad. Use the water from asparagus first to sauce. It can easily get a little too salty.