Stewed plaice with white asparagus and hollandaise

Ingredients for Stewed plaice with white asparagus and hollandaise

Instructions for Stewed plaice with white asparagus and hollandaise

To prepare the Stewed plaice with white asparagus and hollandaise recipe, please follow these instructions:

The asparagus is peeled from head to root and the lower end of the tree is broken. This is done easiest while the asparagus is on a cutting board as they otherwise easily break.

The asparagus is laid obliquely in a saucepan with lame salted potatoes. The heads should not be covered with water. They are cooked for approx. 6-8 min and drip off and put on a dish.

The plaice fillets are laid 2 and 2, white and dark fillet with tail to tail over each other and folded.

Put in a cold greased pan and pour water and white wine, season with salt and pepper.
Vaporize with low heat 10-12 minutes until the meat is light and firm.

Server with the boiled potatoes and hollandaise and with shrimps for decoration.