Ingredients – Serve 6
6 fillets of Cabillaud – Cod
1.5 kg green asparagus
250 ml heavy cream (30-35%)
100 gr Parmesan
1 Teaspoon Balsamic Vinegar
3 Tablespoons Virgin Olive oil
20 gr melted butter
Salt & Pepper
Wash & peel the asparagus and cut 1/3 off. (keep the tips for a fantastic soup)
Bring a pot of salted water to a boil and cook the asparagus for 4 mins.
Pull them out and plunge them in a bath of cold water to stop the cooking and maintain their bright colour. Take 4 asparagus and cut them in thin slices which you will incorporate in the cream sauc
Bring the cream to a boil and let it reduce and thicken – you may want to add finely minced fresh chive. Add the asparagus previously cut in small pieces along with the parmesan.
Cover the fish fillet with the melted butter and place them on an over dish previous covered with parchment paper.
Preheat your over at 180 degrees Celcius – Put your fillet in the oven and after 5 mins, reduce the temperate to 120 degrees Celcius. Bake for 15-20 mins.
To serve – Reheat the Parmesan Cream Sauce in the microwave and cover each fillet with a few pieces of asparagus –
Mix the olive oil and balsamic vinegar and mix well – design a line with the mixture on each plate –