Recipe: Roasted Pollock Escalopines

1 Scrape your asparagus and place them in cold water.

2 In a large pot, place your potatoes sliced thickly, cover with water, salt with coarse salt and bring to cook.

3 On your cutting board, cut your green asparagus tips approximately 6 to 7 cm, set aside then with the rest slice them into thick chunks and add them to the cooking potatoes (approximately 25 minutes cooking time).

4 Lay out your fillets on your work surface, salt and pepper them, then using a thin knife make small slits where you will insert the garlic slices (confit).

5 Heat 2 tablespoons of olive oil with a knob of butter, then when it is very hot pan-fry your fish fillets 3 minutes on each side, then turn off the heat and cover.

6 Boil very salted water in a pot, then at boiling point plunge your asparagus tips cooking 3 minutes, then add 100g (3.5 oz) of peas for 1 additional minute.
Drain them and plunge your colander into ice water for 2 minutes, drain them and pour onto a plate, season and drizzle with olive oil and wrap with film.

7 Test your potatoes with the tip of a knife, if they are almost cooked then add your remaining 200g (7 oz) of raw peas (2 minutes).