Cod fillet on green asparagus with orange curry sauce

Ingredients for 2 servings:

• 2 cod fillets, approx. 150 g each
• 500 g asparagus, green
• 1 orange(s)
• 30 g butter
• 2 tbsp extra virgin olive oil
• ½ tbsp sugar
• ½ tbsp curry
• 75 g crème fraîche or sour cream
• n. B. chives
• n. B. Salt and pepper, white, from the mill
• e.g. lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Drizzle the fillets with a little lemon juice, season with salt and pepper. Peel and fillet the orange, reserving the juice. Peel the lower third of the asparagus spears, trim off the woody end, and cut into diagonal pieces approximately 3-4 cm long. Halve the thick tips lengthwise. Cook the asparagus pieces in boiling, salted water with a little butter and a pinch of sugar for approximately 8-10 minutes. Meanwhile, melt 20 g of butter, add the sugar, and let it caramelize slightly. Sprinkle in the curry powder and deglaze with the orange juice. Reduce the heat and stir in the crème fraîche or sour cream. Heat the olive oil and the remaining butter in a pan and fry the seasoned cod fillet for approximately 3 minutes on each side. Arrange drained asparagus with the orange segments on warmed plates and drizzle with the curry-orange sauce. Sprinkle with chives and serve with the fish fillet. Serve with a light Sauvignon Blanc or similar and white bread, such as baguette or flatbread.