for 4 person

Crumb coating

1	spring onion incl. green part, finely chopped
1 bunch	wild garlic, finely chopped
½ bunch	flat-leaf parsley, finely chopped
1	organic lemon, use a little grated zest, juice set aside
80 g	breadcrumbs
60 g	butter, soft
1 tbsp	coarse-grain mustard
¼ tsp	salt

Gourmet fillet

600 g	Royal cod fillets (MSC)
½ tsp	salt
a little	pepper
1 dl	vegetable bouillon

Asparagus rice

200 g	jasmine rice
3 ½ dl	water
½ tsp	salt
1 tbsp	butter
2	spring onions incl. green parts, cut into thin rings
500 g	green asparagus, cut into thin rings
½ bunch	flat-leaf parsley, finely chopped
½ bunch	dill, finely chopped
	salt and pepper to taste

How it's done

Crumb coating

In a bowl, mix the spring onion with all the other ingredients up to and including the salt.

Gourmet fillet

Place the fish in the prepared dish, season. Pour in the stock. Spread the crumb coating over the fish, press down firmly.

To bake

Approx. 30 mins. in the centre of an oven preheated to 220°C.

Asparagus rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, season with salt. Cover the rice and simmer over a very low heat for approx. 15 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork. Heat the butter in a frying pan. Sauté the spring onions and asparagus for approx. 3 mins. Add the rice, herbs and reserved lemon juice, mix, season. Serve the gourmet fillet with the asparagus rice.

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