For ➍4 cod fillets
8 white asparagus
100 g white mushrooms
1 bunch scalions
1 lemon
1 dl cream
Peel the asparagus and keep the peel. Cut the asparagus diagonally. Cook until al dente in boiling salted water.
Cut the mushrooms into quarters and blanch them briefly in the cooking water from the asparagus.
Keep the cooked vegetables separately and add the asparagus peel to the cooking water.
Reduce by half and pour through a sieve. Add the lemon juice and the cream and bring to boil.
Grease 4 pieces of aluminum foil with butter. Put cod fillets on and arrange the vegetables with a few few spoonfuls of sauce.
Close the papillotes. Bake for 10 m on the BBQ.
Open. Garnish with the chopped spring onions and serve immediately.
Cut the mushrooms into quarters and blanch them briefly in the cooking water from the asparagus.
Keep the cooked vegetables separately and add the asparagus peel to the cooking water.
Reduce by half and pour through a sieve. Add the lemon juice and the cream and bring to boil.
Grease 4 pieces of aluminum foil with butter. Put cod fillets on and arrange the vegetables with a few few spoonfuls of sauce.
Close the papillotes. Bake for 10 m on the BBQ.
Open. Garnish with the chopped spring onions and serve immediately.
Read tip on cooking asparagus.
