Enhance your cod fillets with green asparagus slices and caviar with this easy-to-make recipe. Steaming keeps the fish and asparagus tender and flavorful, while the caviar adds an iodized and powerful dimension to your dish.
Preparation: 15 minutes • Cooking: 10 minutes
Ingredients for 4 people
- 4 cod fillets
- 1 bunch of green asparagus
- 100 g caviar
- 1 drizzle of olive oil
- 50 cl fresh cream
- Fleur de sel, freshly ground pepper
Instructions
For the asparagus
- Trim the base of the asparagus and peel the first layer with a vegetable peeler (do not touch the tip).
- Steam the asparagus for about 8 minutes until al dente.
- Check doneness by inserting a knife into the stem. It should go in easily while keeping some firmness.
- Cut the asparagus lengthwise or into thin slices.
- Set aside.
For the cod
- Rinse and pat dry the cod. Lightly salt it.
- Steam the fish for about 5 minutes (you can cook it at the same time as the asparagus).
To serve
- Heat the cream. Season with salt and pepper.
- Place the cod fillets on plates, top with asparagus slices, and drizzle with olive oil.
- Add small touches of caviar on the fish and pour the cream around it.
- Serve immediately.
Photographs: Aimery Chemin • Food styling: Coralie Ferreira
