Summary

Ingredients

• 600 g cod fillet (s)
• 600 g asparaus, reen
• 200 g suar snap peas
• 300 g Farfalle
• 400 ml vegetable stock
• 2 tablespoon butter
• 6 tablespoon sour cream
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 pinch (s) sugar
• salt
• Pepper, colored, from the mill
• 1 tablespoon sauce thickener, light, possibly a little more

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Instructions

1. Peel the asparagus only in the lower third and cut off about 2 cm from the ends. Then cut the sticks diagonally into thin slices and leave the heads whole.
2. Rinse the cod fillets, pat dry and cut into cubes, about 2 cm in size.
3. Clean, wash and halve the snow peas.
4. Cook the farfalle in plenty of boiling, lightly salted water until it is firm to the bite. Then drain and put back in the pot dripping wet and cover with a lid.
5. Melt the butter in a large pan over low to medium heat - it must not turn brown - and sauté the asparagus slices and the asparagus heads in it. Season with a little salt and a few turns of colored pepper from the mill. Then pour in the vegetable stock and carefully stir in the sour cream.
6. Bring the whole thing to the boil and then simmer over medium heat for about 3 minutes.
7. If necessary, carefully stir in about 1 to 2 tablespoons of light sauce thickener, add the sugar snap peas and fish pieces and let cook for 4 to 5 minutes.
8. Finally, season everything with the lemon zest, lemon juice and a pinch of sugar and carefully mix in the Farfalle.