For 4 people

Ingredients:

• 400 g fillet of whitefish
• 2 tbsp lemon oil
• 1 lemon
• 1 Orange
• 2 cl Peter Prime Gin
• Salt and pepper
• A handful of wild garlic

Ingredients for the side dishes:

• 300 g asparagus
• 2 spring onion stalks
• 2 shallots
• 6 strawberries
• Strawberry vinegar
• Rapeseed oil
• Salt and pepper from the mill
• A little sugar

Rub the whitefish fillets with a little lemon juice.

Soak the cedar plank in water. Rub the cedar plank with oil, pepper and salt, finely grate the lemon and orange on top, spread the finely chopped wild garlic on top.

Then place the whitefish fillets flesh side down on the plank, drizzle with gin and place in the indirect section of the Merklinger at approx. 180 degrees.

The whitefish fillet is just right at a core temperature of 57-60 degrees. Check with a thermometer.

Peel the asparagus and continue to peel the asparagus into strips and
Place in a cocotte together with the asparagus heads cut into 6 pieces, pour a little white wine on top, season with salt and pepper and cook briefly in the Merklinger.

Make a delicious sauce from strawberry vinegar, rapeseed oil, a little sugar, salt and pepper.
Prepare the salad dressing. Pour the dressing over the asparagus, add the shallots and
Cut the spring onions into slices or rolls, cut the strawberries into six and add everything to the asparagus salad and mix carefully.

Remove the fish from the oven. Serve the whitefish fillets with the asparagus salad.

Goes well with a cress risotto with feta cheese

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