Spring vegetables & haddock


2 people | 20 min.

What you need

  • What you need
  • Haddock 250gr
  • Peas 180gr
  • 8 Asparagus
  • 1/4 Swede
  • Lemon juice
  • Mint
  • Parsley
  • Olive oil
  • Salt&Pepper


Slice a quarter of Swede and add it into a pot with boiling water with salt and mint. After 5min add the peas. Cook for further 8 min.
Meanwhile prepare a pan with a little bit of water to steam the asparagus. Season with salt and mint.
Once the vegetables are done, blend swede&peas.
Set some peas by side and rist them for 2-3 min in a pan together with the asparagus and add pepper and lemon juice.
Pan fry the haddock in a pan with some drops of olive oil, lemon juice, salt, pepper and parsley.
Serve on a plate by placing the cream on the bottom. Overlay the asparagus and place the fish on top. Decorate with the peas and some small salad leafs. Add some drops of olive oil and pepper.
Haddock su crema di piselli e swede (cotti in 2 dita d’acqua, sale e menta)
Con asparagi bolliti e ripassati in padella con limone. Haddock condito con sale pepe olio lime e prezzemolo. Insalata e piselli per guarnire.

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