Grilled catfish with asparagus ragout and glace

Ingredients for Grilled catfish with asparagus ragout and glace

Instructions for Grilled catfish with asparagus ragout and glace

To prepare the Grilled catfish with asparagus ragout and glace recipe, please follow these instructions:

catfish:
Cut the fillet into smaller pieces. Season with salt and pepper and place them on a barbecue pan (possibly ordinary pan) at moderate heat for approx. 4-5 minutes. Step only on the side where the skins have been sitting. Let the fish pull a little before serving.

Aspargesragout:
Cut the asparagus (or cut the bottom away about 5-7 cm.). Chop well and swirl it in a pan in a little oil. Add asparagus, cut into smaller pieces, and the meat from the tomatoes cut into strips. Let it simmer with a little cream for approx. 2 minutes. Season with salt and pepper.

Aspargesglace:
Bring the sliced ​​asparagus pieces into a pan, cover them with water and add a 1/2 broth (like chickens). Let it boil for approx. 5 min. Pour the liquid off and let it boil again. Add white wine and let it boil halfway. Season with a buttercup, salt and pepper. Let it boil until it gets a syrupy consistency.

Serve the dish with small potatoes.