Poached cod with asparagus and parsley

Name: poached cod with asparagus and parsley
Total time: 60 min
Yield: 4
Ingredients: 500 gram peeled white asparagus; 1 bunch leaf parsley; 1 toe garlic; 150 gram butter; 4 block fish stock; 600 gram cod fillet; 3 tablespoon capers; 25 liter water

Ingredients

Directions

Bring a wide pan of water with salt to the boil.
Place the asparagus in the boiling water and reduce the heat.
Let it boil gently for 10 to 15 minutes and then turn off the heat.
Let stand for 5 minutes until tender.
Prick with a fork in the thickest part to check the doneness.
Remove some nice little leaves from the parsley to garnish.
Chop the rest coarsely with the unpeeled garlic.
Melt the butter with the garlic and parsley and leave on a low heat for about 10 minutes.
Strain through a very fine sieve so that the proteins of the butter remain.
Keep the parsley butter warm or warm just before serving.
Meanwhile, bring a pan with the water with the fish stock cubes to the boil.
Cut the cod into eight equal parts.
Put the fire at its lowest, put the cod in it and put the lid on.
Cod of normal thickness needs 8 to 10 minutes to be cooked.
Place any thinner pieces a few minutes later in the stock so that everything is ready at the same time.
Do not let the water boil and keep it to the boil.
Rinse the capers under the tap and let it drain.
Serve the cod on the asparagus and drizzle with the capers, parsley butter and parsley.
Tasty with boiled potatoes !.