Fish Fillet with Strawberries

Wash the chili pepper, cut in half, remove the seeds and cut into fine strips.

Halve the vanilla bean and scrape out the vanilla pulp with the back of a knife.

Wash, clean and halve the strawberries.

Hull asparagus and cut into slices about 0.5 cm thick.

Squeeze the juice from the lime.

Wash fish fillet in cold water, pat dry, sprinkle with lime and salt.

Heat vegetable cream in a pan, sear the fish fillet over high heat for about 2 minutes on each side. Remove the fish from the pan and sauté the asparagus in the hot pan for about 5 minutes. Pour in the stock, stir in the Cremefine, add the vanilla pulp and chili and bring to a boil.

Put the fish back into the pan and let it simmer for about 5 minutes with the lid on.

In the meantime, wash basil, pat dry, pluck leaves from the stem and cut into fine strips.

Season the fish pan with salt and pepper (coriander if desired), add strawberries and basil, fold in carefully and arrange on four plates.

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