half an hour, elaborate For the sauce Mornay liquefy butter, sweat flour briefly in it, pour in milk, stir well and bubble lightly. Season with salt and pepper, add some of the mountain cheese, stir well and set aside.
Peel the asparagus stalks from the head, cutting away any woody parts. Bring the milk-water mixture to a boil. Add the breadcrumbs (takes away the bitterness) and a little sugar, then carefully put in the asparagus spears and simmer on low heat for 10 minutes (depending on the size of the asparagus), then quench in iced water. Cut the asparagus spears into 1/2 cm thick rings, mix with the blanched spinach and season with salt, pepper and nutmeg (freshly grated).
Divide the ragout evenly among the prepared plates and pour the Mornay sauce over it. Sprinkle with a little bit of mountain cheese and gratinate in the oven at 200 °C (hot air/overheat) for 8 minutes.
In the meantime, cut the pike-perch fillets into large pieces, season with the juice of a lemon, salt and pepper, dust with flour and roast in olive oil. Serve the asparagus and spinach ragout au gratin with the fried pike-perch.
Drink:
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?
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