Asparagus Fish Ragout

Ingredients

• 300 g white asparagus
• 1 Shallot
• 1 Garlic clove
• 300 g fish fillet
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 2 tbsp olive oil
• 125 ml white wine
• 50 ml Vegetable broth
• 2 Tomatoes
• 50 g Heavy cream
• 1 tsp flour
• 1 tsp freshly grated horseradish (or jarred)
• 100 g frozen peas
• Basil

Instructions

1. 1.

   Wash the asparagus, peel thoroughly, trim ends and cut into pieces about 4–5 cm long.

2. 2.

   Thaw the peas.

3. 3.

   Peel and finely chop the shallot and garlic.

4. 4.

   Rinse the fish, pat dry, cut into bite-sized pieces, drizzle with 1 tbsp lemon juice and season with salt and pepper.

5. 5.

   Heat oil in a pot, sauté the shallot and garlic until translucent, add white wine and broth, bring to a boil. Add the asparagus, cover and simmer for about 15 minutes.

6. 6.

   Meanwhile, blanch the tomato, peel, core and slice into thin wedges.

7. 7.

   Whisk cream, flour and horseradish together in a small bowl, stir into the sauce and bring to a boil. Add peas and fish pieces with the asparagus and cook together another 3–4 minutes. Add the tomato slices, season with salt, pepper and remaining lemon juice. Serve the fish ragout garnished with basil. Pair with rice.