White Wine Pilaf and Kitchen Herb Cod Fillet

Rinse the asparagus and cut off the woody ends. Cut asparagus tips five cm long into small pieces and set aside. Cut the asparagus diagonally into two mm thin slices.

Sauté onion rings in half of the butter, extinguish with white wine and fill up with vegetable broth. Add the three-colored rice mixture to the boiling liquid. Simmer at low temperature for ten minutes. Fold in asparagus tips, continue cooking. After five min, fold in asparagus slices and finish in five min. Total cooking time twenty min.

Just before serving, stir in cream cheese and season with pepper.

Mix the almond kernels and chervil. Season the cod pieces with salt and pepper. Turn them first in the egg white, then in the spice mixture on the other side and roast them all around for five minutes in the remaining butter.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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