John Myers
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Fried Haddock with Asparagus
The perfect fried haddock with asparagus recipe with a picture and simple step-by-step instructions.
Haddock fillet
- 300 g Fresh haddock fillet, MSC
- 4 Splash Organic lemon juice
- 4 Splash Sweet paprika
- 4 Splash Sea salt from the mill
- 4 Splash Black pepper from the mill
- 4 tbsp Flour
- 3 tbsp Oil – sun and olive
asparagus
- 1 liter Water cold
- 3 Splash Organic lemon juice
- 1 tsp Salt
- 1 pinch Sugar
- 10 g Butter
- 500 g 6 St. Spargel weiß frisch, D
triplets
- 150 g 6 St. Drillinge gegart
- 40 g Butter
- 40 g Sea salt from the mill
- 2 piece Small young twigs of lovage fresh
Decoration
- 1 piece Small young lovage branch fresh
preparation
- Cook the triplets with the shell in salted water for approx. 20 minutes until they are firm to the bite, drain, allow to evaporate and peel. Rinse off the room temperature fish, pat dry, remove any bones, cut in half, drizzle with a little lemon juice and season with paprika, salt and pepper. Let something go. Peel the asparagus, cut off approx. 2 cm at the lower end, rinse the stalks. Rinse the lovage, spin dry, pluck the leaves from 2 branches and cut them into small pieces. Prepare a plate with flour, butter and oil.
preparation
- Bring the water with the ingredients to the boil in a suitable saucepan, add the asparagus, minimize the heat, cook with the lid on for approx. 15 minutes until al dente and carefully pour into a colander. Heat the oil moderately in a pan. Meanwhile, flour the fish pieces and then fry the fish in the oil for about 5 minutes on both sides until golden brown. At the same time, heat the butter moderately in a saucepan with a little salt, minimize the heat, with the lid in it, sear the cooked triplets on both sides, add the cut lovage and cook briefly. Swirl triplets in the lovage butter.
Serving
- Arrange the fried fish, asparagus and triplets decoratively with the lovage sprig on preheated dinner plates. Drizzle lovage butter over asparagus, fried fish and triplets and just enjoy.
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