Summary

Ingredients

• 400 g fish fillet (s), (pollack fillet)
• 12 stalks asparagus
• 200 g hollandaise sauce, (bouht or cooked yourself)
• 250 g strawberries
• 6 medium potato (s)
• some salt and pepper
• some fat, for frying

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Instructions

1. Debone the saithe fillet, wash and season. Clean the strawberries and set aside 2 whole fruits for garnish. Puree the remaining strawberries.
2. Peel, dice and boil the potatoes. Peel and cook the asparagus as well. Fry the pollack fillet. Heat the sauce and mix with the strawberry purée. To taste.
3. Arrange everything together and garnish with the strawberries.