Open asparagus asparagus with cod

Name: open asparagus asparagus with cod
Total time: 50 min
Yield: 4
Ingredients: 200 gram green asparagus points; 200 gram fresh lasagne sheets; 55 gram white hazelnuts; 1 orange; 1 tablespoon balsamic vinegar; 150 ml olive oil; 4 tablespoon flour; 500 gram cod fillet; 4 sweet pointed peppers; 2 toes garlic; 1 tablespoon capers; 2 tablespoon fresh oregano

Ingredients

Directions

Grate the orange and press it out.
Provide equal pieces of cod fillet. Cut the pointed peppers into thin strips.
Cut the garlic into slices. Finely chop the oregano.
Cut a piece of the woody ends of the asparagus tips.
Boil the asparagus in a pan with plenty of boiling water with salt in 3-4 minutes until al dente.
Rinse them in a colander under cold running water and let them drain well.
Cut the lasagne sheets into two pieces per person with a width of ten cm wide.
Grind the hazelnuts in the food processor.
Add a few tablespoons of orange juice, balsamic vinegar and half of the olive oil. Mix everything into a nice dressing.
Transfer to a bowl and leave covered until used.
In a wide pan, bring plenty of water with salt to the boil.
Sprinkle the flour on a plate.
Rub the pieces of cod with salt and pepper and swirl them through the flour.
Heat a few tablespoons of olive oil in a frying pan and fry the cod in eight to ten minutes until golden brown and done, then after four minutes.
Heat a few tablespoons of olive oil in a pan.
Put the strips of paprika, garlic, capers, orange zest, oregano, some salt and freshly ground pepper through.
Pour in the orange juice and fry the pepper gently until tender in three to four minutes.
Put the asparagus through and warm everything for a while, let the moisture evaporate.
Place the lasagnevelles in the boiling water and keep them moving with a spatula, so that they do not stick together.
Cook them until tender in three to four minutes.
For each person, remove one sheet from the pan one by one with a slotted spoon and let it drain well above the pan.
Immediately place a sheet of lasagna on hot plates.
Spoon half of the pepper asparagus mixture.
Put the baked cod on top of it and sprinkle hazelnut dressing over it.
Cover with the remaining well drained sheets of lasagna.
Spread some dressing over and scoop the rest of the pepper asparagus mixture.
Garnish with tarts oregano.