Cod on asparagus with fried potatoes, hollandaise sauce & zucchini slices
A perfect recipe for the asparagus season: fresh, healthy and delicious! We have slightly refined the classic dish with many delicious components that can be prepared quickly! Try it out quickly!
2 cod fillets
400g waxy potatoes
Neutral vegetable oil
1/2 teaspoon marjoram
For the hollandaise sauce:
3 egg yolks
3 tablespoons water
1 tbsp lemon juice
approximately 35 minutes
This recipe takes an average effort.
Peel the raw potatoes and cut them into slices (2 mm). Place the potato slices in cold water for about 10 minutes, then rinse in a sieve.
Heat a large amount of oil in the pan. Add the potato slices.
Salt the potatoes and add the marjoram. Fry the potato slices on a low to medium heat for about 15-20 minutes until they are crispy. Important: do not turn them too often!
Tip: For peeling potatoes we recommend the classic triangle Spirit peeler. Bad spots can be removed with the sharpened tip super quickly.
For more comfort and slices in same sizes, use the triangle vegetable slicer with different inserts for 3 cutting thicknesses.
Also super practical: the handy fried potato turner!
Meanwhile: wash the asparagus. Now peel generously and cut off the ends.
Put salt, 1 teaspoon of sugar and 1 tablespoon of butter in a large pot filled with water and boil it. Now put the asparagus in the pot, boil it briefly. Reduce the heat. Let the asparagus steep over for about 12-15 minutes. Then take the cooked asparagus out of the pot.
Tip: Peel your asparagus with the perfect tool: the asparagus peeler!
Our 1946 fish palette is suitable for taking out the asparagus of the pot and also for serving it.
How do you know that the asparagus is ready? Prick the end of an asparagus stick with a kitchen knife. If the asparagus is soft at the thickest point but still offers resistance, it is perfectly cooked!
Melt butter in a saucepan.
Put the egg yolk with lemon juice, water and salt in another saucepan and place it in a hot water bath. Stir with a whisk until the mixture is creamy.
Take the pot out of the water bath. Now gradually stir in the liquid butter by stirring constantly. Season with salt, pepper and cayenne pepper.
Tip: Use our whisk mood! For Mood, triangle uses cherry wood from regional orchards, thereby supporting sustainable timber management and short transport routes. Super ecological!
Rinse the cod fillets, pat dry, salt and turn into flour. Heat the oil in a pan. Add the fillets on the skin side, immediately set the temperature to medium heat and fry for about 3-4 minutes. Then turn and fry again for 2-3 minutes.
Wash and halve the zucchini. Then cut one half into wafer-thin slices, add a teaspoon of oil to the pan and fry very briefly.
Tip: You can get wafer-thin slices easily with the 3-piece slicer!
Our product recommendations
Fish Turner 1946
Vegetable slicer with holder