Confection is cooking in fat or oil. To flavor the oil for this dish, add the thyme, rosemary, ginger and garlic and let everything simmer gently over a low heat for about 20 minutes. The herb branches should not burn and the garlic should only turn brown, but not black. Strain the flavored oil through a hair sieve into a suitable saucepan, in which later pieces of fish and tomatoes will have enough space to cook.
Peel the asparagus, cutting thick sticks in half lengthways. Put the asparagus and 2 tablespoons of spice oil in a pan, dust the sticks with powdered sugar, add a little salt and gently fry the vegetables over a low heat for about 20 minutes, turning them again and again. The asparagus shouldn`t be too soft when you serve it.
Cut the fish fillet into portions. Heat the herbal oil to just below the boiling point (about 90 °), then turn off the stove. Put the fish and tomatoes in the pan and leave to stand, covered, for about 10 minutes.
At the same time, cook the spaghetti according to the instructions on the packet, drain and mix with 2 tablespoon pesto.
Put the fish on the plates, drizzle with a little pesto and season with salt. Place the spaghetti twisted into a roll next to it and spread the asparagus with the tomatoes on the dish.
Filter the oil from the confection through a sieve lined with kitchen paper and store in the refrigerator. It lasts for about 3 weeks and can be used again with fresh herbs.
* See recipe Schrats Bärlauchpesto in the database.
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