John Myers
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Cod Fillet with Asparagus and Potato Mushrooms
The perfect cod fillet with asparagus and potato mushrooms recipe with a picture and simple step-by-step instructions.
Cod fillet:
- 450 g Cod fillet
- 4 tbsp Oil
- 1 tbsp Butter
- Coarse sea salt from the mill
- Colorful pepper from the mill
Asparagus:
- 800 g Asparagus
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Potato mushrooms:
- 250 g Potato mushrooms, peeled and cut / shaped (yellow and purple)
- 2 tsp Salt
- Serve:
- 2 tbsp Lemon juice
- 2 Stalk Parsley
- 1 Strawberry
Cod fillet:
- Wash the fish, pat dry with kitchen paper, fry in a pan with oil (4 tbsp) on both sides for 3 – 4 minutes. Salt and pepper vigorously on both sides. Finally add butter (1 tbsp).
Asparagus:
- Peel the asparagus with the peeler, cook in a saucepan with salted water (1 teaspoon salt), sugar (1 teaspoon), butter (1 teaspoon) and lemon (1 piece) for approx. 8 minutes until al dente and remove.
Potato mushrooms: (See my recipe:
- Potato mushrooms) Peel the potatoes with the peeler, shape / cut the potato mushrooms with the apple cutter and kitchen knife and cook separately in 2 pots with salted water (1 teaspoon salt) for about 18 minutes and drain.
Serve:
- Drizzle the cod fillet with lemon juice, garnish with asparagus and potato mushrooms, garnish with parsley and half a strawberry. Spread the fish roast juice over the asparagus.
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