Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Butter
Asparagus
Fish
How it's done
Butter
Mix the butter with the lemon zest, season. Set aside 1 tbsp of the mixture. Mix the rest with the cress. Transfer the mixture to a piece of clingfilm, shape into a roll, freeze for approx. 1 hr. Approx. 10 mins. before serving, cut the butter into slices approx. 7 mm thick.
Asparagus
Brush the sheets of foil with the reserved lemon butter (leaving a border of approx. 3 cm free all around). Place one sheet of foil on the baking tray, greased side up Salt the asparagus and spread over the foil. Place the second sheet of foil on top, greased side down. Tightly fold over the edges of the foil several times.
Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.
Fish
Heat the clarified butter in a non-stick frying pan. Fry the fish in batches over a medium heat for approx. 3 mins. on each side, season with salt.
To serve
Serve the cod fillet with the cress butter and asparagus.
| Serve with: | Risotto or boiled potatoes. |
|---|
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