Skewers of walleye and asparagus

400 g pike perch fillet

1 the beam asparagus (green, large)

1 lemon

1 the beam dill (small)

3 tbsp. olive oil

ground white pepper

salt

Rough asparagus tips cut off and discarded, cut the remaining stalks into pieces 3-4 see

Pat dry, cut into perch fillet into strips 3-4 cm long.

Chop the fennel into quarters, cut the lemon, each of them in half.

Mix in a bowl with dill butter, pepper and salt, add lemon juice from 2 of his pieces, put in the asparagus marinade with fish, stir and 10 minutes to leave.

Strips of fish to minimize the rolls, strung fish, asparagus and lemon, alternating, on skewers.

Cook skewers of walleye and asparagus on the grill, turning often, about 5 minutes.

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