Ingredients for 4 people:
2 kg white asparagus spears
Salt
400 g salmon fillet (without skin)
4 cod loins with skin, 100 g each
200 g frozen prawns, peeled, defrosted
4 tbsp oil for frying
a few sprigs of tarragon
coarsely ground chilli
1 tsp grated organic orange zest
For the sauce:
1 sachet of Hollandaise sauce
juice of 1 orange
1 tbsp Dijon mustard
2 tbsp lime juice
½ tsp chopped tarragon
salt, some pepper
chopped pink pepper berries for sprinkling
Preparation:
1. Peel the asparagus, rinse and cut off the ends. Cook the asparagus in
in salted water for about 10-12 minutes. Drain the asparagus and keep warm.
keep warm.
2. Pat the salmon and cod dry. Divide the salmon into 4 portions. Shrimps
also pat dry. Heat the oil in a large frying pan. Fry the salmon and cod on both sides, adding a few small sprigs of tarragon to the fish. Line a baking tray with baking paper. Place the fish on it and season with a little salt. Cook in a preheated oven at 100 degrees (gas: level 1, fan oven: 80 degrees) for about 10-12 minutes. Add the prawns to the pan and fry for 2-3 minutes, adding the chilli and orange zest at the end. Keep warm.
3. Mix the hollandaise sauce with the orange juice and mustard in a small saucepan. Season with lime juice, tarragon, salt and a little pepper.
4. Serve the asparagus with the orange mustard hollandaise, the fish and the prawns. Serve sprinkled with chopped pink pepper berries. Serve with new potatoes.
Preparation time approx. 50 minutes
Nutritional values per portion approx.:
Calories: 498
joules: 2075
Protein: 60,4 g
Fat: 20,9 g
Carbohydrates: 15 g
(FoodCentrale by ddp images)
