Red Mullet with Herb Crust on Rhubarb-Asparagus Vegetables And

* Clean the fish, season with salt, season with pepper.

* Cut rhubarb into cubes and soak in milk.

* Peel asparagus spears at the bottom and cut into pieces 3 centimeters long.

* Cook the asparagus sections in a little water with a pinch of salt and sugar until al dente.

* Cut out balls of raw potatoes and cook until just al dente.

* For the herb crust, mix kitchen herbs with eggs, breadcrumbs and mustard.

* Dust fish fillets with flour on one side (skin).

* Coat the other side with the herb farce and sear on this side in a coated frying pan at a low temperature.

* Now carefully turn to the other side and continue frying on the floured side.

* Meanwhile, remove rhubarb from milk, drain in a colander, then heat in a Reindl with potato balls cooked al dente.

* Add green asparagus, salt and crème fraîche and mix well, keep warm.

* Remove the fillets from the pan, deglaze with fish stock, reduce, then add whipped cream, juice of half a lime and saffron, but do not allow to boil.

* Arrange fish fillets on vegetable mixture, pour saffron sauce.

Saffron sauce

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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