Asparagus Pan with Atlantic Cod Fillet

Ingredients

• 500 g firm potatoes
• Salad
• 300 g white asparagus
• 300 g green asparagus
• 600 g Atlantic cod fillet
• Pepper
• 1 splash Lemon juice
• 15 g horseradish (1 piece)
• 2 tbsp Rapeseed oil
• 15 g Butter (1 tbsp)
• 1 Organic lemon

Instructions

1. 1.

   Wash potatoes, cook in salted water for about 25 minutes.

2. 2.

   Meanwhile trim white asparagus, peel lower third of green asparagus, cut woody ends. Cook white asparagus in salted water on low heat for 15–20 minutes, green for 10–12 minutes. Remove and drain.

3. 3.

   Drain potatoes and let steam off. Peel, slice into rounds. Cut asparagus diagonally into finger‑thick pieces.

4. 4.

   Wash fish, pat dry, divide into bite‑sized pieces and season with salt, pepper and a splash of lemon juice. Peel horseradish, shave into strips.

5. 5.

   Heat oil in a pan. Sear fish on medium heat for 2–3 minutes each side, remove and set aside. Wipe pan. Melt butter. Quickly fry potatoes, add asparagus, stir‑cook about 3 minutes.

6. 6.

   Carefully return the fish to the pan. Season with salt, pepper and sprinkle horseradish. Wash lemon, pat dry, cut into wedges and arrange on top.