John Myers
Lemongrass Cod on Assemblage of Green and White Asparagus and Asparagus Sauce
The perfect lemongrass cod on assemblage of green and white asparagus and asparagus sauce recipe with a picture and simple step-by-step instructions.
- 600 g Cod fillet
- 300 g Asparagus green fresh
- 1300 g Fresh asparagus
- 0,3 l Lemongrass oil
- 200 ml Cream
- 50 ml White wine
- 50 ml Noilly Prat
- 1 Shallot
- Butter
- Sugar
- Peel 1,500 g of the white asparagus. Sauce: Dice shallot and sweat in butter until translucent. Cut the asparagus into pieces, add the Noilly Prat, white wine and cream. Cook very soft. Mix finely in the mixer.
- Peel the rest of the white asparagus and cook in aluminum foil with a little butter, salt, sugar and a dash of lemongrass oil in the oven at 200 ° C for 30 minutes.
- Process one liter of lukewarm water into a five percent saline solution. Portion the fish and place in the salted water, soak for 10-15 minutes, then pat dry. Preferably with kitchen paper.
- Put the fillets in zip-lock bags with 2 tablespoons of lemongrass oil each and cook for five minutes at 55 ° C.
- Peel the green asparagus and fry in a little olive oil.
- Arrange everything, serve the rest of the asparagus in warmed bowls a part.
- I mixed lemongrass oil with fresh lemongrass and sunflower oil and heated it to 80 ° C for 3 hours. With fish and asparagus, it ensures a rapid elegance of the entire dish.
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