Pike Perch on Asparagus Strips

For the sauce, sauté shallots and garlic in butter, deglaze with white wine and bring to a boil.

Add fish stock, reduce to one third. Add heavy cream, bring to boil briefly while stirring.

Add tandoori paste and turmeric, season, stir and strain. Blend before serving, fold in whipped cream.

Peel the asparagus, cut into tender strips. Bring white peel to a boil with chicken stock, simmer for 5 minutes and strain.

Portion the pike-perch and season. Dust with flour. Fry in oil for 3-4 minutes on each side.

Boil the stock with cold butter and cook the asparagus strips in it, strain.

Arrange the asparagus strips on warmed plates, sprinkle with diced tomatoes, place the fish on top, pour the sauce over it and garnish with coriander leaves.

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