John Myers
Contents
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Ingredients
- 370 g Cod fillet fresh, MSC
- 370 g Organic lemon juice
- 370 g Sweet paprika
- 370 g Salt and pepper
- 370 g Oil for greasing the baking dish
- 200 g Tomato preserve chopped, with herbs
- 100 g Manchego cheese, old
- 200 g White asparagus tips, Beelitz
- 200 g Asparagus tips green, Beelitz
- 400 ml Boiling water
- 2 Splash Organic lemon juice
- 1 tsp Salt
- 2 pinch Sugar
- 1 tsp Butter
- 150 ml Asparagus cooking water
- 1 tsp Organic vegetable stock, instant
- 1 tbsp Sauce binder light
- 6 tbsp Cremefine 15%, garlic with lemon thyme
- 6 tbsp Salt and pepper
- 6 tbsp Chilli from the mill
- 2 piece Ciabatta slices
Instructions
preparation
- Have all the ingredients ready. Rinse off room temperature fish fillet, pat dry, quarter, sprinkle with lemon, season with paprika, salt and pepper. Cut and peel the white asparagus at the bottom. Cut green asparagus at the bottom and plaster. Cut the asparagus diagonally into 3 cm pieces. Cook the asparagus in the boiling water with lemon, salt, sugar and butter for 4 minutes, remove 150 ml of the cooking water and pour the asparagus into a colander, rinse and drain. Grate fresh cheese. For a sauce in a saucepan, bring the asparagus boiling water to the boil, add the vegetable stock, simmer as desired, simmer for 4 minutes (stir), stir in Cremefine and season the sauce with the spices. Preheat the oven to 200 ° C.
preparation
- Oil a suitable casserole dish, put the fish in it, distribute the chopped tomatoes evenly on it, pour half of the cheese grated over it, now arrange the asparagus over the cheese, then cover with the sauce and sprinkle with the remaining cheese grated. Cook in the preheated oven for approx. 30 minutes until the cheese has melted golden brown.
Serving
- Arrange casserole and ciabatta decoratively on preheated dinner plates and enjoy.
Nutrition
Serving: 100gCalories: 56kcalCarbohydrates: 2gProtein: 5gFat: 2g
