Cod with roast green asparagus and Hollandaise sauce
Green asparagus and a tasty portion of white fish go together well. The Hollandaise sauce unites and complements both flavour elements. And the tomatoes bring a splash of colour!
Trim away the woody base (2-3 cm) of the asparagus. Place them on a baking tray lined baking paper, place the tomatoes next to them. Drizzle with the olive oil and season with salt and pepper. Bake the asparagus and tomatoes in the middle of the oven for about 15 minutes until cooked.
Slice 75 g of butter into cubes. Separate the eggs. Beat the egg yolks with a whisk in a saucepan with a thick base over a low heat. Add the wine while beating until the sauce starts to resemble foam. Add the cubes of butter one by one and continue to whisk to create a bind the sauce. Season with salt and pepper.
Pat the cod fillets dry with kitchen paper and season with salt and pepper. Heat the rest of the butter oil in a non-stick frying pan. Fry the fish skin side down for about 5 minutes. Carefully turn the fish and fry for another 2 minutes.
Finely chop the parsley. Arrange the grilled vegetables over the plates and add the cod. Pour the sauce over the fish. Garnish with the finely chopped parsley.
