Pollack loin with ham cubes on 2 types of asparagus

Ingredients for 2 servings:

• 500 g fish fillet(s) (pollack fillet)
• 50 g ham, diced
• 500 g white asparagus
• 500 g asparagus, green
• butter
• 3 pieces of rusk, pureed
• salt and pepper
• 1 pinch(s) of sugar
• ½ bunch flat-leaf parsley
• 2 flowers of nasturtium and 6 leaves

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

This is a food combining dish and is good for losing weight.

Pollack, also mistakenly sold as silver salmon in some markets, is closely related to coalfish. It lives in the northeast Atlantic from Norway to the northern Bay of Biscay and in the North Sea. Unlike pollock, it has white flesh, which is excellent for frying, less so for poaching and stewing. Unfortunately, it is not often available as fresh fish here. The loin is the tastiest part of a fish fillet. It is located above the center line, is the thickest part, and practically boneless. To obtain this, the fillet is cut lengthwise just above the center line. This removes the large bones located in this area. Just below this row of bones, the flesh is cut again so that the thin belly flap is also free of bones. Peel the asparagus, peeling the white asparagus completely and the green asparagus only from the bottom half. Cook the white asparagus in boiling water for 6 minutes and the green asparagus for 4 minutes, then drain. Melt 2 tablespoons of butter in a pan (a square pan is best) and toss the asparagus spears over low heat for 5-10 minutes, seasoning with salt, pepper, and a pinch of sugar. The asparagus should not be too soft, but still have a bite. Coat the pollock fillets, skin-side down, in the pureed onions and fry in 1 tablespoon of melted butter and 1 tablespoon of olive oil in a pan for about 4 minutes. After 3 minutes, add the trimmed belly flaps. Turn the fillets and belly flaps over and cook on a platter for another 5 minutes. Season with salt and pepper. Divide the asparagus among the plates and decorate each with 1 flower and 3 leaves of nasturtium. Place the fish next to it and sprinkle everything with the ham cubes and finely chopped parsley.