Asparagus sticks and fish

Name: Asparagus sticks and fish
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg white and green asparagus; 1-2 small red chillies; 2 Avocados; 200 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l + 1 tablespoon of oil; 2 Eggs (size M); 1/4 l dry white wine; 90 g Flour; 500 g Cod fillet (without bones); 3 TABLESPOONS Lemon juice; 7-10 Tbsp Flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg white and green asparagus
1-2 small red chillies
2 Avocados
200 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l + 1 tablespoon of oil
2 Eggs (size M)
1/4 l dry white wine
90 g Flour
500 g Cod fillet (without bones)
3 TABLESPOONS Lemon juice
7-10 Tbsp Flour

Directions

1
Wash and peel the white asparagus, cut off the woody end. Wash and clean green asparagus and cut off woody ends. If necessary, halve the asparagus spears lengthwise and cut into 3-4 cm long pieces.
2
Blanch the white asparagus in salted water for about 5 minutes. Add green asparagus after 1-2 minutes. In the meantime, halve the chillies for the guacamole and remove the seeds. Cut the pods into thin strips. Halve the avocados and remove the seeds.
3
Remove the flesh from the skin and place in a tall mixing bowl. Add yoghurt and half of the chillies and puree. Season guacamole with salt and pepper. Heat 1 litre of oil in a high saucepan.
4
Rinse the asparagus under cold water. Separate the eggs. Stir egg yolk, wine and flour until smooth and let rest for about 15 minutes. Wash the fish, dab dry and cut into pieces. Sprinkle fish with lemon and season with salt.
5
Beat the egg whites until stiff and fold into the wine batter. Turn the fish in flour, pull it through the wine dough with a fork and bake in the hot oil in portions for 4-5 minutes, "turning" the fish pieces every now and then.
6
Heat 1 tablespoon of oil in a frying pan. Fry the asparagus for 2-3 minutes and season with salt, pepper and a little lemon juice. Drain the fish on kitchen paper. Garnish guacamole with the remaining chilli and serve with fish and asparagus.