COD IN A CREAMY SAUCE WITH ASPARAGUS AND CHORIZO

INGREDIENTS

 4 SERVINGS

• a bunch of asparagus
• 500 g cod fillet (tenderloin)
• 1/3 teaspoon of sweet and hot pepper
• wheat flour for coating
• 150 g chorizo ​​sausage
• 125 ml of cream 30% or 18%
• for serving: e.g. groats, dumplings

PREPARATION

• Wash the asparagus, break off the hard ends, put the stalks on salted boiling water and cook for about 8 minutes, drain.
• Cut the cod into portions, season with salt, pepper, hot and sweet paprika, then roll in flour and set aside.
• Put the chorizo ​​cut into the pan. Simmer for about 5 - 7 minutes, then put it on a plate, leaving the melted fat in the pan.
• Put the cod fillets in, increase the heat and fry for about 5 minutes on each side.
• Pour in the cream and bring to a boil. Season the sauce with salt and pepper. Top with asparagus. Put the fried chorizo ​​on top. Cook for 1-2 minutes until the sauce thickens.