Asparagus Groestl with Morels and Sole

Asparagus groestl:

Peel both the white and green asparagus spears. (Peel only the lower third of the green asparagus) Cut the woody ends into small pieces and cut them into slanted, narrow slices. In a frying pan, heat the asparagus slices and add a small amount of vegetable soup. Peel two strips of lemon. Add brown butter, lemon strips, halved garlic clove, vanilla bean, and ginger slices and saute briefly.

Morels:

Clean morels, rinse gently a few times, rub dry and cut each in half according to size. Rinse and clean mini carrots. In boiling hot salted water, blanch vegetables in order and rinse in cold water.

Heat the morels in a frying pan, extinguish with sherry and reduce a little. Add the whipping cream, season with salt, season with pepper and add the butter.

Mix the morels with the asparagus vegetables, remove the whole spices again.

Sole:

Roast the sole fillets in olive oil at low temperature from both sides in total about three min and season with chili salt.

Arrange the asparagus groestl with the morels on plates, drizzle a little sauce around it and evenly distribute the sole on top.

Tip: Always use aromatic spices to refine your dishes!

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