Asparagus and potato stew with bacon-coated fish and wild garlic gremolata

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Wash lemon hot, grate dry and peel into strips with a zest ripper. Chop the zest finely. Halve the fruit and squeeze the juice. Peel garlic and chop finely. Wash the wild garlic, shake dry, pluck leaves from the stalks and chop finely. Mix ramson, garlic, lemon zests, 2 tablespoons lemon juice and 4 tablespoons olive oil. Season to taste with salt and pepper.

2. 2

   Peel the onion and cut into small cubes. Peel, wash and chop the potatoes. Wash asparagus, cut off woody ends. Cut asparagus diagonally into pieces. Wash and clean mangetouts and cut them diagonally in half.

3. 3

   Heat 2 tablespoons of olive oil in a saucepan. Briefly sauté the onion, add the potatoes. Deglaze with stock and 500 ml water and boil for about 10 minutes. Add asparagus and sugar snap peas and cook for another 7 minutes

4. 4

   In the meantime, wash the fish, pat dry and cut into 12 longish pieces. Wash the thyme, shake dry, cut in half and place a stalk on each piece of fish. Halve the bacon lengthwise and wrap one half around the fish

5. 5

   Heat 1 tablespoon of olive oil in a frying pan and fry the fish for about 6 minutes while turning. Season soup with salt and pepper, fill into 4 plates and arrange with 3 fish pieces and gremolata on each plate

Nutrition Facts

KCAL
330 kcal

CARBS
26 g

FATS
16 g

PROTEINS
18 g