People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 600 gr. desalted cod
  • Saffron
  • Butter
  • 250 gr. cream
  • 4 pak choi cabbages
  • 1 pack of wild asparagus tips
  • Light olive oil
Preparation
  1. To make the saffron cream, heat a saucepan with a tablespoon of butter and a little olive oil, add a teaspoon of saffron and cook a few minutes. Then add the cream, allow to  reduce and set aside.
  2. Boil the pak choi and asparagus tips for 1 minute and immediately cool in ice water.
  3. Heat enough oil  in a saucepan to cover the cod. The oil should be hot but not boiling. Soak the cod in the oil for about 8 minutes.
  4. Meanwhile, saute the asparagus and pak choi.
  5. Remove any excess oil from the cod. Serve together with vegetables and the saffron cream.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy