Tarte flambée with asparagus and cod

Ingredients for 1 servings:

• 1 pack of tarte flambée dough from the refrigerated section, approx. 280 g
• 100 g sour cream
• 100 g hollandaise sauce
• 200 g asparagus, prepared and weighed
• 2 spring onions, the light parts
• 90 g cod fillet(s)
• some salt and pepper (preferably lemon pepper)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Wash and peel the asparagus, making the stalks as thin as possible. Halve them lengthwise and cut into pieces about 3 cm long. Sauté in a non-stick pan in about 30 ml of water for about 5 minutes. Let cool on a plate. Mix the sour cream and hollandaise sauce, and season generously with salt and pepper. Cut the light-colored parts of the spring onions diagonally into thin slices. Wash the cod, preferably thin pieces from the tail end, pat dry, and dice. Roll out the tarte flambée dough on a baking sheet lined with baking paper. Spread the sour cream and hollandaise cream on top, leaving a border about 1 cm wide all around. Arrange the asparagus, spring onions, and fish on top. Bake in a preheated oven at approx. 230 °C (top/bottom heat) for about 20-25 minutes. Place on the bottom rack for the first 10-15 minutes to crisp the base, then continue baking on the middle rack. Baking temperature and time are only guidelines and may vary depending on the oven.