ingredients

4 cod fillets of about 150 g
4 thin slices of smoked bacon
150 g of soy sprouts
350 g green asparagus
300 g of butter sauce
1 star of star anise
Old-style mustard
1 tbsp. to c. pink berries
1 1 tbsp. to s. olive oil

Equipment

1 oven dish
1 brush
Wooden picks
1 frying pan
1 sheet of aluminum

Steps

Step 1

In advance: heat sauce, star anise and 3 tablespoons. to s. of water in a saucepan over low heat. When she shudders, remove fire, cover, let infuse.

2nd step

15 min before serving: Preheat oven to 180 ° C (tea 4). Coat the baking dish with 1 tbsp. oil. On each fillet, spread a thin layer of mustard , coat 1 slice of bacon. Wrap loosely, secure with a spike. Put in the dish. Bake 10-15 minutes.

Step 3

At the same time: lay the asparagus in the frying pan with water barely at a height, salt. Cook with small broths; when the water is evaporated, place on the pan under the aluminum. Heat 1 tbsp. of oil and soy in the pan, cook 3-4 min over high heat, put on the dish with the fish.

Step 4

To serve: heat the sauce, pour over all. Sow crushed pink berries.

tips

White butter sauce . Melt 6 cubes (300 g) of Tipiak White Butter Sauce (about 2,70 €, frozen section). This sauce is not a white butter and contains less fat: 145 kcal / 100 g.

On hand. Soybean in a box: For its crunchy quality, we chose Bonduelle's Mung Bean Soups "Crunchy and fresh taste". 15 kcal / 100 g • I cook exactly the same way green asparagus taken out at the last moment of the freezer. I add energy . I serve with basmati rice cooked in nature by mixing 2 tbsp. to s. olive oil with its cooking water; or steamed apples sprinkled with lemon and a drizzle of olive oil.