John Myers
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Asparagus with Cod Fillet and New Potatoes
The perfect asparagus with cod fillet and new potatoes recipe with a picture and simple step-by-step instructions.
Asparagus:
- 1000 g Nienburger asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Cod fillet:
- 1 Cod fillet approx. 500 g
- 1 Lemon
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 tbsp Clarified butter
New potatoes:
- 300 g Small new potatoes
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- 2 Discs Lemon
- 1 Tomato
- 2 Leaflets Basil
Asparagus:
- Peel the asparagus with the peeler, cook in salted water (1 teaspoon salt), with sugar (1 teaspoon sugar), butter (1 tbsp) and lemon (1 piece) for about 8 minutes until firm to the bite / cut-proof and remove. Boil the peels and asparagus sections in the asparagus water and drain through a kitchen sieve. The asparagus water is a good basis for an asparagus soup or you can drink it for drainage.
Cod fillet:
- Wash the cod fillet, pat dry with kitchen paper, cut into 6 parts, drizzle with lemon juice and season with plenty of salt. Heat the clarified butter in a pan and fry the cod fillet pieces on both sides and leave to stand / cook for approx. 5 – 6 minutes with the lid closed. Finally, season with colored pepper from the mill.
New potatoes:
- Peel the potatoes, cook in salt water (1 teaspoon) with turmeric (1 teaspoon) for about 18 minutes and drain.
Serve:
- Fry the asparagus drizzled with the liquid from the fish, serve the cod fillet and new potatoes, garnished with a tomato half and a lemon wedge.
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