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🍽️ Turbot fillets with dandelion and asparagus

332 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp Butter
• 500 g green asparagus
• Salt
• 2 handfuls dandelion salad
• 4 pieces Turbot fillet (kitchen-ready, with skin, approx. 180 g each)
• Pepper (from the mill)
• 2 tbsp White wine vinegar
• 1 tsp Ketchup
• Worcestershire sauce
• 1 pinch Sugar
• 4 tbsp Olive oil

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel only the bottom third of the asparagus stalks.
3. 3. Cut off the woody ends of the stalks.
4. 4. Bring water with salt to a boil.
5. 5. Cook the asparagus in it for about 12 minutes until it is tender-crisp.
6. 6. Drain the asparagus.
7. 7. Shock it with cold water.
8. 8. Let the asparagus drain well.
9. 9. Wash the dandelion greens.
10. 10. Remove woody or inedible parts.
11. 11. Sort the dandelion greens to remove any debris.
12. 12. Shake the dandelion greens dry.
13. 13. Tear the dandelion greens into bite-sized pieces.
14. 14. Season the turbot fillets with salt and pepper.
15. 15. Heat butter in a small pan.
16. 16. Fry the fillets at not too high heat.
17. 17. Fry each fillet for about 4 minutes per side.
18. 18. Cook the fillets gently until they are done.
19. 19. Whisk vinegar, ketchup, Worcestershire sauce, sugar, salt, and pepper in a bowl.
20. 20. Whisk the oil into the sauce with a whisk.
21. 21. Taste the sauce and adjust seasoning if needed.
22. 22. Distribute the asparagus and dandelion greens onto the plates.
23. 23. Drizzle the prepared sauce over the vegetables.
24. 24. Place the turbot fillets on top of the vegetables.

Nutrition per serving

• kcal: 332
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 5 g