Dandelion Asparagus Vegetable with Rockfish Fillet
Dandelion asparagus vegetable with rockfish fillet is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 tbsp butter
- 500 g Green Asparagus
- Salt
- 2 handfuls dandelion salad
- 4 pieces rockfish fillet (ready-made, with skin, about 180 g each)
- pepper (ground)
- 2 tbsp white wine vinegar
- 1 tsp ketchup
- Worcestershire sauce
- a pinch sugar
- 4 tbsp olive oil
Instructions
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1.
Wash the asparagus, peel only the lower third, trim the ends and cook the spears in boiling salted water for about 12 minutes until firm; drain, shock with cold water and let drain.
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2.
Wash the dandelion leaves, clean, discard stems, shake dry and tear into bite-sized pieces.
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3.
Season the fish fillets with salt and pepper and gently brown them in not-too-hot butter in a small pan, about 4 minutes per side.
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4.
Whisk together vinegar, ketchup, Worcestershire sauce, sugar, salt and pepper; beat in the oil with a whisk until emulsified, taste and adjust seasoning.
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5.
Serve by arranging asparagus and dandelion on plates, drizzle with sauce and place rockfish fillets on top.
