I know, It’s been quite a while since our last post. Lately we had so many appointments that there wasn’t enough time for writing. We had to organise 2 bachelorparties, there is a wedding cake that is supposed to be ready by mid may. Do you know these times when there is so much to do that you don’t seem to have time for nearly half of it? That’s what it feels like for us right now.I have no idea when there is a free weekend to come. I gotta say that we are glad when everything is over. But we want to at least post as much as possible in the meantime so we thought about what to post.
We just love green asparagus. Do you? We love the time of the year when you get really fresh asparagus from german farms. We just put it in a pan with some olive oil and add salt and pepper and that’s it. It’s the perfect side dish. But we actually don’t really like the white one. Just greeeeeeeen 🙂
Well, the other part of our dish today is fish. Fish is always good. We’ve been trying to cook more Low Carb lately so fish is perfect for that matter. Especially since it’s just 2 weeks until the wedding and we have to fit into our dresses/suits. (It’s not our wedding but our best friend’s)Slowly but surely I become a fishlover when it’s not too fishy. Sounds crazy but I guess everyone who has tried a plaice knows what I mean.
But simply fish is kind of boring so we decided to put a wild garlic crust on top of it. We also love wild garlic so that was the perfect decision for us. And since it is just the perfect time for it, we’re lucky as well.
We served this dish with a tomato salad and sauce hollandaise but don’t put it in the recipe because we already have a recipe for it on the blog. With onions, balsamic vinegar and feta this is always great. So that was a lot of writing here so let’s get on to the recipe:
Ingredients(for 2 people):
- ca 300g hake
- 30-40g wild garlic
- 1 bunch of green asparagus
- some vanilla salt from Pfeffersack und Söhne
- 50g butter
- 1-2 tbsp olive oil + some for the asparagus
- 40g toast
- For the crust: cut the wild garlic and the toast, mix it with butter, olive oil, salt, pepper and some lemon juice. We use our hands for mixing it all together. It’s just easy. Now put the mass into a freezer bag, squeeze it a bit and put it in the freezer for about 30 minutes. Like that you can cut it very easily and it is done at the same time as the fish in the oven.
- Put the fish in a ovenproof dish and put the crust on top of it. Now put it in the oven for about 15–20 Minutes and 200°C (390°F) and raise the temperature to 250°C (480°F) so that the crust becomes crunchy.
- As soon as the fish is in the oven, you can put the asparagus in a pan with olive oil. It doesn’t have to be cooked. It takes a while but it should be ready around the same time as the fish. Now season it with vanilla salt, pepper and some lemon juice and you’re ready to go.
As everyone knows, fish is perfect with red wine 😀 so my friend and I drank a Primitivo. Yes, of course, a white wine would have fit better but actually we don’t care. We love red wine and so we drank it. Lars just drinks water. There is no difference there 😀
I know, it is quite surprising that I write a post about fish instead of cake or sth like this, but how boring would life be without surprises like these, right?
Bon apétit, Jana