Donauschill with Marchfeld Asparagus Tips

For Donauschill with Marchfeld Asparagus Tips, debone shill fillets, salt, pepper, lightly flour skin side and place in hot clarified butter, same side down. Fry fillets over high heat, without turning them over, until crust is golden brown and crisp. Then place the fillets on aluminum foil coated with melted butter in the oven preheated to 100 °C for a few more minutes with the crust facing up.

Cook the asparagus tips in boiling salted water for 5 to 10 minutes, depending on the desired crispness, and lift them out of the broth. Bring the lemon juice to a boil in a small saucepan. Immediately remove the pan from the heat and add the cold pieces of butter, stirring constantly until the butter binds with the lemon juice.

Draw the asparagus tips through the lemon butter and arrange around the shill fillets, garnish Donauschill with Marchfelder asparagus tips with tarragon and serve.

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