Medallion of Sole and Scallop on Lemon Butter with Asparagus Spears

Cut the pike-perch or salmon fillet into small pieces, season well with salt and freeze in the freezer for 15 minutes. Whisk finely in a food processor, add ice-cold whipping cream and whisk until nicely combined. Thinly coat the sole fillets on the former skin side with the farce, shape tarragon leaves in the center and roll up the scallops. Always roll up the sole in the direction of the tail end, dust lightly with flour, fry in a frying pan on both sides until golden brown and cook in the oven at 180 degrees for another 3 min. on each side.

Soak the asparagus spears in cold water 5 min before peeling.

Put the peels in boiling water for a very short time, take them out again, season the water with salt and make the peeled asparagus al dente in it.

For the sauce, briefly bring Noilly Prat to a boil, add a little juice of a lemon and fold in the butter in small pieces. Season strongly with salt and freshly ground pepper.

Serving: Form the asparagus spears in the center of the plate, arrange the halved sole medallions on top, pour the sauce on top of the boiled potato quarters.

Drink: Ulrich Heldmann recommends a dry Riesling from the Nahe region.

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