320 grams Alaskan pollock fillets
4 slices Serrano ham
400 grams green and white asparagus
0.2 liters cream
salt and pepper
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.
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.
Pollock: Season the pollock with salt and pepper and fry in olive oil and butter for 2 to 3 minutes each side.
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.
bacon recipe courtesy of: Marine Stewardship Council, MSC Head Office (Worldwide), 3rd floor, Mountbarrow House, 6-20 Elizabeth Street, London SW1W 9RB UK