Print
bookmark_border
Copy URL
Pinterest
star
Rate
Pinterest

Dandelion Asparagus with Turbot

0
Average: 0 (0 votes)
(0 votes)
Dandelion Asparagus with Turbot
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
0
Print
Ingredients
Preparation

Ingredients

for 4 servings
3 tablespoons
500 grams
green Asparagus
2 handfuls
4 pieces
Turbot filet (ready to cook, with skin, about 180 grams)
freshly ground Pepper
2 tablespoons
1 teaspoon
1 pinch
4 tablespoons
print shopping list

Preparation

Preparation steps

Step 1/5

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.

Step 2/5

Rinse and trim dandelion, shake dry and tear into pieces.

Step 3/5

Season fish fillets with salt and pepper and gently fry in a small pan with butter on each side for about 4 minutes.

Step 4/5

Combine vinegar with ketchup, Worcestershire sauce, sugar, salt and pepper and oil and beat with a whisk to mix.

Step 5/5

To serve, spread asparagus and dandelion on plates, drizzle with dressing and serve turbot fillets on top.

Post the first comment