A delicious recipe for the asparagus season:
Season fillets with salt and pepper, flour, fry briefly on both sides in the hot clarified butter. Place in the oven on the lowest setting for 15 minutes. Dry the clarified butter with a paper towel, extinguish the roast with white wine and add the orange juice. Simmer until the orange sauce becomes viscous and season strongly with salt and freshly ground pepper.
During this time, also cook the asparagus. Arrange a sauce level in one half of the plate, place the pike fillet on top. Place the asparagus next to the fish and bring the whole to the table with dry rice or possibly potatoes to taste.
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