Asparagus with cod and saffron sauce with butterfly pea flower jellies laid on a bed of curry potato mash

Updated at: Thu, 17 Aug 2023 06:38:36 GMT

Step 1

Place a glass of 20cl with vegetable oil in the freezer for 30min

Step 2

Boil the water, soak the butterfly pea flower for 5 min

Step 3

Strain the flower, add the lemon juice, agar agar and honey and bring it to boil for 2 min

Step 4

Let it cool for 2 min, then using a syringe (i used a straw ) let drops of the mixture fall into the cold oil to form the jellies. stir occasionally to prevent them from sticking to each other.

Step 5

Rinse the jelly drops

Step 6

Boil the potatoes until soft and ready to mash (around 20 min), drain.

Step 7

Add the remaining ingredients and mash altogether, add more milk or butter for desired consistency

Step 8

Season the cod fillet, wrap it in foil and cook it for 12min in oven at 200C.

Step 9

In a saucepan, add salt, cook the asparagus leaving the tip above water for 5 min. Immerse the asparagus and cook for another 1 min.

Step 10

In another pan, melt the butter at low heat and add the shallots finely chopped, sweat it for a few minutes.

Step 11

Add some saffron strand, cover with the cream and season to taste.

Step 12

Cook gently for another 5 min, turn the heat off and blend it.

Step 13

Lay the mash first then the asparagus.

Step 14

Top with the cod fillet, pour the saffron sauce and sprinkle with the jellies.

Step 15

Serve

1 liked

0 disliked

Delicious