A recipe of asparagus for gourmets:
Note: for the fish farce you must have very fresh fish!
Place cutter attachment in the freezer. Check fish fillets for bones: Pluck bone with tweezers, dice fish fillets. Place fish cubes in the freezer for a short time – i.e. 10 to 15 min.
Remove cutter attachment from freezer, place on top. Season fish cubes lightly with salt and pepper and place in cutter form. As soon as the fish is pureed – i.e. after max. 1 minute – add the whipped cream bit by bit while the machine is running. Use a rubber scraper to push the fish residues down so that the contents can mix well. Very important: the machine should be in operation only as long as absolutely necessary: if the mixing is too long, the farce will heat up and there is a risk that the fish and the farce will separate.
Remove the peel from the asparagus spears. Trim asparagus heads to 5 cm and cut in half lengthwise. Cut remaining asparagus spears into 1 cm thick diagonal slices. Cook asparagus tips and slices in enough salted water until al dente.
Evenly distribute the shallots in oil in an ovenproof casserole dish. Fill washed, drained morels with the fish farce using a piping bag and place in the baking dish. Drizzle with white wine and season lightly. Cook the morels in the heated oven at 220 °C for 12 to 15 minutes.
Arrange drained asparagus spears on heated plates in the center of the plate. Stuffing
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