This recipe comes to us courtesy of Sven Albrecht, head chef at the Zander restaurant in Berlin.   Ingredients 1 kg Asparagus 0.2l Orange juice 1.2l Asparagus stock from boiling the asparagus peelings 1 tsp Sesame oil Fleur de Sel and sugar to taste Bring everything to boil in a saucepan and allow to cook for 7 minutes Tomato & tarragon butter 4 Tomatoes, peeled and seeded 100 g Butter 1 sprig Tarragon Salt and sugar to taste Dice the tomatoes, melt in a pan together with the butter and season Potatoes 800 g Peeled new potatoes A bunch of chopped Parsley 30 g Butter Salt, nutmeg Boiled the potatoes, drain and season with butter, salt and nutmeg. Add the chopped parsley. Pikeperch 4 Pikeperch filets à 180g 1 sprig Rosmary 1 sprig Thyme Oil for frying 1 clove Garlic 10g Butter Fry the pikeperch on the side with the skin, until the skin is crispy. Add salt, followed by the herbs, garlic and butter until the fish has a glazed look.