for 4 person

Sweet potato puree

1 tbsp	olive oil
500 g	sweet potatoes, cut into approx. 1 cm cubes
1	onion, finely chopped
2	garlic cloves, squeezed
½ tsp	salt
a little	pepper
1 dl	single cream, hot
1 tbsp	butter, soft

Asparagus

	olive oil for frying
50 g	bread, cut into cubes
½	red chilli, deseeded, finely chopped
1 pinch	salt
500 g	white asparagus, peeled, halved lengthwise
½ tsp	salt
a little	pepper

Fish

1 tbsp	olive oil
600 g	Royal cod fillets, cut into 4 pieces
¼ tsp	salt
50 g	butter
3 sprig	thyme, leaves torn off

How it's done

Sweet potato puree

Preheat the oven to 60 °C. Heat of oil in a non-stick frying pan. Add the sweet potatoes and onions, reduce the heat, cover and simmer for approx. 8 mins., stirring occasionally. Add the garlic, sauté for about another 2 mins., season and place in a blender. Add the cream and butter, puree, cover and keep warm.

Asparagus

Heat a dash of oil in the same frying pan. Fry the cubes of bread and chilli for approx. 5 mins. until golden brown, remove, season with salt and set aside. Add a dash of oil to the same pan. Add the asparagus, sauté for approx. 10 mins., turning frequently, season.

Fish

Heat the oil in a non-stick frying pan. Salt the fish, fry for approx. 3 mins. on each side. Remove the fish, keep warm. Heat the butter in the same pan until it foams and smells nutty, add the thyme. Serve the sweet potato puree, fish and asparagus with the thyme butter, spread the bread cubes on top.

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