Summary

Ingredients

• 2 cod fillet (s) approx. 150 g each
• 500 g asparaus, reen
• 1 orange (s)
• 30 g butter
• 2 tablespoon olive oil, virgin
• 0.5 tablespoon ½ sugar
• 0.5 tablespoon ½ curry
• 75 g crème fraîche, or sour cream
• in Chives, rolls
• Pepper, white from the mill
• salt
• Lemon juice

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Instructions

1. Drizzle the fillets with a little lemon juice, season with salt and pepper. Peel and fillet the orange, collect the juice. Peel the lower third of the asparagus stalks, cut off the woody end and cut into approx. 3-4 cm long, oblique pieces. Halve thick tips lengthways. Cook the asparagus pieces in boiling, salted water with a little butter and a pinch of sugar for about 8-10 minutes.
2. In the meantime, melt the 20 g butter, add sugar and let it caramelize slightly. Scatter curry powder and deglaze with the orange juice. Reduce the heat and stir in the créme fraîche or sour cream. Next to it, heat the olive oil and the remaining butter in a pan and fry the seasoned cod fillet on both sides for approx. 3 minutes.
3. Arrange the drained asparagus on preheated plates with the orange fillets and nape with the curry orange sauce, sprinkle with chives and serve with the fish fillet.
4. A light Sauvignon Blanc or similar and white bread (baguette or flatbread) go well with it.