Baked Alaskan pollock with bacon on an asparagus ragout

Recipe from Frosta                                         

Serves 4

Ingredients

320 g Alaskan pollock fillets
4 slices Serrano ham
400 g green and white asparagus
0.2 l cream
butter
salt and pepper
Sichuan pepper
cornflour
 

To make

1. Asparagus ragout: Trim the asparagus, cover the trimmed tough ends with water and boil for about 10 to 15 minutes to make the stock. Decant the liquid into a pan, mix in the cream and reduce to about half the quantity over a low heat. Thicken with cornflour.
2. Cut the asparagus stalks into bite-size pieces and simmer in the asparagus sauce for about 12 to 15 minutes. The asparagus gives off quite a lot of liquid, so the sauce needs to be thick to start with.
3. Pollock: Season the pollock with salt and pepper and fry in olive oil and butter for 2 to 3 minutes each side.
4. Lay the thin slices of ham on the hot fish (they give the dish a rich flavour) and serve on a bed of asparagus ragout.