Poached Cod with Asparagus

Ingredients

• 750 g green asparagus
• 4 cod fillets (skinless, 150-200 g each)
• 1 lemon
• 1 bunch dill
• 2 Bay leaves
• sugar
• 3 garlic cloves (thinly sliced)
• 1 piece fresh ginger (10 cm, peeled and thinly sliced)
• sesame oil
• 5 tbsp Japanese rice wine (Sake)
• 5 tbsp Soy sauce
• 2.5 tbsp sugar
• 1 small dried red chili pepper (crushed in a mortar)
• 2 tbsp chives rings
• black pepper (ground)

Instructions

1. 1.

   Bring 2 l of salted water to a boil in a large pot. Squeeze the lemon and add the juice to the boiling water. Wash and dry the dill, then pinch off the tips from the stems. Add the bay leaves. Season the broth with sugar and let it simmer gently for 5 minutes. Rinse the cod and pat dry. Cut into bite‑sized pieces and cook in the broth for 2-3 minutes until done.

2. 2.

   Heat 1 tbsp sesame oil and sauté the garlic and ginger. Add the rice wine, soy sauce, sugar, and chili; simmer gently on low heat for about 2 minutes.

3. 3.

   Wash the asparagus and trim the tough lower ends. Blanch in plenty of salted water for about 8 minutes. Drain and drizzle with a little sesame oil.

4. 4.

   Lift the cod from the broth and drain. Divide the fish ragout among four plates, drizzle with sauce, and sprinkle with chives rings. Arrange the asparagus over each fillet, season generously with pepper, and serve immediately. A glass of Prosecco or sparkling wine pairs well.