Fish with Green Asparagus and Mashed Potatoes

Ingredients

• 600 g waxy potatoes
• Salt
• 1 Organic lemon
• 10 g mixed herbs (2 handfuls; dill and parsley)
• 100 g Sour cream
• 50 ml Buttermilk
• 1 tsp Dijon mustard
• Pepper
• 250 g green asparagus
• 4 cod fillets with skin (125 g each)
• 120 ml hot milk (3.5% fat)
• 2 tbsp butter (30 g)
• nutmeg
• 4 tbsp olive oil
• 30 g capers (2 tbsp)

Instructions

1. 1.

   Wash, peel, halve the potatoes and cook in plenty of boiling salted water for about 25 minutes.

2. 2.

   For the dip, rinse the lemon hot, dry rub it, grate half its zest and squeeze out the juice. Cut the other half into 4 slices. Wash, pat dry and chop the herbs. Mix sour cream with buttermilk, lemon zest and juice, mustard, salt and pepper. Fold in 2 tbsp of herbs, set aside the rest for garnish. Fill a small bowl or cup with the dip.

3. 3.

   Wash the asparagus, trim woody ends and peel the lower third of each stalk. Pat cod fillets dry.

4. 4.

   Drain the potatoes and either press them back into the pot or mash them lightly. Stir in milk and butter, season with freshly grated nutmeg and salt, keep warm.

5. 5.

   Heat 2 tbsp olive oil in a pan. Season fish with salt and pepper and sear skin side down for 5–6 minutes over medium heat. Add lemon slices, flip fillets briefly and cook another ~2 minutes until translucent.

6. 6.

   In another pan, sauté asparagus in the remaining oil for 5–6 minutes over medium heat; season with salt and pepper.

7. 7.

   Spread mashed potatoes on a plate. Arrange asparagus and fish with lemon slices on top, sprinkle with capers and remaining herbs, drizzle some dip over them, serve the rest separately.