Serve on a bed of green and white asparagus with creamy olive oil emulsion.
ingredients
directions
Peel and trim the asparagus, then cut the stalks to an equal length. Blanch, cool and set aside.
In a small saucepan, bring the citrus juices, Pernod and cream to a boil and continue to boil for 2 minutes. Add 100 ml (3/8 cup) olive oil and season with salt to taste. Add a few fresh tarragon leaves. Keep warm.
Heat a skillet and cook the cod fillets in a little olive oil for a few minutes per side. Sprinkle with some of the zest and tarragon leaves.
At the same time, in a small skillet, reheat the asparagus in a little olive oil. Season with salt and sprinkle with some more zest and tarragon leaves.
Assembly: On heated plates, arrange the asparagus stalks side by side, alternating white and green, to form a mat, and place the cod fillets on top. Top with the sauce. Garnish with zest and tarragon leaves.