Fried Pike Perch with Norwegian Lobster and Roasted Asparagus

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

4 pike perches, head removed

Salt and pepper

12-16 asparagus stalks

8 spring onions or white onions

Butter:

½ pound (200 grams) butter

¾ cup (11/2 dl) finelly chopped parsley

1 finelly chopped shallot

Salt and peper

Norwegian Lobster

4 raw Norwegian Lobsters

½ cup (1 dl) shredded parmesan

Zest of 1 lemon

Dill

PREPARATION:

• Rinse the asparagus and the spring onions. Cut off the chewy part of the asparagus (the bottom).

• Drizzle a bit of oil over the asparagus and the spring onions – season with salt and pepper.

• Fry in a pan on medium to high heat for 10 minutes. Make sure the asparagus do not get too soft.

• Put on a plate and cover with tin foil to keep warm.

• Butter: Heat the butter in a pot over medium heat until it turns golden brown. Strain the butter through a tea sieve. Let it cool a couple of minutes. Mix in the herbs and the onion. Season with salt and pepper.

• Peel the Norwegian Lobsters. Mix the parmesan, lemon zest and the dill in a bowl.

• Season the fish with salt and pepper.

• Fry skinside down on medium heat for 7 minutes. Turn the fish over and fry for another 7 minutes.

• Place the fish on a plate and keep it warm.

• Place the Norwegian Lobster in a frying pan and sear them for about 2 minutes.

• Remove them from the pan and roll them in the bowl with parmesan, lemon zest and dill.