Dandelion Asparagus with Turbot 

Dandelion Asparagus with Turbot

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Difficulty:easy
Preparation:30 min
Ready in:50 min
High-protien
high-fiber
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Ingredients

For servings

3 tablespoonsButter
500 gramsgreen Asparagus
Salt
2 handfulsDandelion green salad
4 piecesTurbot filet (ready to cook, with skin, about 180 grams)
freshly ground Pepper
2 tablespoonsWhite vinegar
1 teaspoonKetchup
Worcestershire sauce
1 pinchSugar
4 tablespoonsOlive oil

Directions

1 Rinse asparagus, peel only the lower third, trim off ends and cook in boiling salted water for about 12 minutes until al dente, drain, rinse and drain again.
2 Rinse and trim dandelion, shake dry and tear into pieces.
3 Season fish fillets with salt and pepper and gently fry in a small pan with butter on each side for about 4 minutes.
4 Combine vinegar with ketchup, Worcestershire sauce, sugar, salt and pepper and oil and beat with a whisk to mix.
5 To serve, spread asparagus and dandelion on plates, drizzle with dressing and serve turbot fillets on top.
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