Cod Fillet with Asparagus

Ingredients

• 700 g white asparagus
• Salt
• 2 Spring Onions
• 1 ripe Avocado
• 1 lemon
• 2 onions
• 3 Stalks Parsley
• 4 tbsp olive oil
• Pepper
• 600 g cod fillet (with skin)
• 10 g butter (2 tsp)
• 125 ml Fish stock (glass)
• 125 ml dry white wine

Instructions

1. 1.

   Peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for about 7 minutes.

2. 2.

   Meanwhile wash, trim and slice the spring onions into thin rings. Zest the lemon, squeeze the juice from the remaining flesh and collect it.

3. 3.

   Halve the avocado, remove the pit, lift the flesh from the skin and dice finely. Mix with 1 tsp lemon juice.

4. 4.

   Drain the asparagus, shock in cold water and let drain well.

5. 5.

   Peel and finely dice the onions. Wash, dry shake and chop the parsley.

6. 6.

   Mix oil with 2 tbsp lemon juice, avocado, zest, spring onions and parsley; season with salt and pepper.

7. 7.

   Rinse the cod fillet under cold water, pat dry, cut into four equal pieces and season with salt and pepper.

8. 8.

   Ladle a teaspoon of butter into the bottom of a pot. Sprinkle in onion cubes and place the fish skin-side up. Pour in stock and wine, cover and poach for 10–15 minutes over medium heat.

9. 9.

   Meanwhile melt the remaining butter in a pan. Sauté the asparagus over high heat for about 5 minutes all around.

10. 10.

    Arrange the asparagus on four preheated plates. Remove the skin from the fish and place it on top. Drizzle with avocado dressing.