Plaice with Asparagus-Tajarin and Sautéd Morels

Asparagus, spinach, salads, strawberries and more: This month offers an exuberant variety of fruit, salads and veggies. Produce from local markets conjure up culinary delights on the plates and make us forget the grey winter season.


Serves 4

Note: Prepare the Velouté the previous day

For the Velouté:
120 g shallots
80 g white mushroom
100 g of each: celery (ribbed) and leek
50 g butter
2 g white peppercorns
1 bay leaf
8 g sea salt
200 ml Noilly Prat
500 ml white port wine
500 ml chicken stock
500 ml cream
300 g butter (for creaming)

For the Asparagus-Tajarin:
80 g white asparagus
120 g leek
160 g Tajarin (kind of tagliatelle), sea salt

For the Plaice:
480 g fillet of plaice
sea salt, black pepper
40 g butter
20 g garlic, 20 g thyme

For the Morels:
80 g fresh morels
20 g shallot
40 ml Madeira
freshly ground black pepper
sea salt, 20 g butter


Step One :

Peel shallots, and chop finely; set aside. Trim mushrooms and cut into thin slices; set side. Wash and trim the celery. Chop finely and set aside. Cut the leek lenghtways, wash thoroughly and cut finely; set aside. Measure and set aside all remaining ingredients for the Velouté. Melt butter in a pot, add shallots and sauté for 2 min. Add mushrooms, vegetable and spices and sauté again for 2 min. Pour in Noilly Prat and Port wine and reduce the liquids to 1/3. Pour in stock, bring to a boil and cook for 30 min. Add cream and reduce to 1/3. Pass sauce through a sieve and store in the fridge.

Step Two:

On the next day peel asparagus very thinly down the button. Cut off the lower parts. Wash, leave to drain and then slice (2 mm) the spears with a mandoline lenghtways. Then cut the slices into thin strips. Cut open leek for the pasta lengthways, wash thoroughly and cut into thin strips; set aside. Measure remaining ingredients for the pasta and set aside. Measure ingredients for the plaice and set them aside. Cut plaice into pieces and pat dry with kitchen paper. For the morels wash the morels and set aside on kitchen paper. Peel shallots and chop finely. Measure madeira and set aside. Set aside all spices.


Step Three:

Pour 800 ml of water in a pot. Add salt and bring water to a boil. Toss in pasta, stir and cook for about 11 min. Drain noodles (keep the cooking water) and put on a baking tray sprinkled with olive oil. Melt butter in a saucepan and add the cooking water. Toss in asparagus and leek and cook for 40 sec. Mix in the noodles and heat up again. If needed, add some stock. Adjust seasoning and keep it warm.

Step Four:

Season the fillets lightly with salt and pepper. Heat butter in a pan, brown it a bit and add the clove of garlic and thyme sprig. Tilt pan to distribute the flavoured butter. Add fillets and sauté for 1 to 2 min. on each side. Keep warm.

Step Five:

For the morels melt butter in pan, toss in morels and sauté briefly. Add onions and sauté briefly. Pour in Madeira and cook for 3 min. Season with salt and pepper.

Step Six:

To finish the sauce beat the butter into the sauce with the help of a blender. Season the sauce with salt and pepper.

Step Seven:

To serve the dish arrange the pasta on deep pasta dishes, lay the plaice and morels on top and pour the sauce around. Serve immediately.

Delicious !

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