Turbot in an asparagus and dandelion bed

Ingredients for 4 servings:

• 4 fish fillets (turbot fillets) each 180 g
• salt and pepper
• 1 kg asparagus, green
• 1 handful of dandelion (alternatively arugula)
• 80 g butter
• Thyme
• 2 tbsp vinegar (white wine vinegar)
• 2 tsp tomato ketchup
• some Worcestershire sauce
• 1 pinch(s) of sugar
• 6 tbsp olive oil
• Parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse the fish with cold water, pat dry, season with salt and pepper, and refrigerate. Wash the asparagus, trim the ends, and peel only the bottom third. Cook the stalks in boiling salted water for about 10-12 minutes until al dente, drain, refresh, and drain well. Wash, trim, and sort the dandelion leaves, shake them dry, and tear the leaves into bite-sized pieces. Melt the butter and sauté the fish fillets with the thyme over a moderate heat for about 4 minutes on each side, rather than frying. Mix the vinegar with the ketchup, Worcestershire sauce, sugar, salt, and pepper. Whisk in the olive oil and season to taste. Arrange the asparagus spears and dandelion leaves on plates, drizzle with the sauce, place the fillets on top, garnish with thyme and parsley, and serve immediately. A fresh Elbling wine goes very well with this.