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Old Amsterdam on asparagus

Old Amsterdam on asparagus


    For the asparagus

    • 2 lbs green asparagus
    • Sugar
    • 2.5 tablespoons of butter
    • 4.5 oz of Old Amsterdam

    For the wolf fish

    • 4 wolf fish fillets (with skin)
    • Lemon juice
    • 3-4 tablespoons of oil
    • 1 clove of garlic
    • 2 twigs of thyme
    • Flour, for sprinkling
    • 2 tablespoons of butter


    Preheat the oven to 390 F. Remove the bottom of the green asparagus and lay the asparagus in single portions in a piece of kitchen foil, sprinkle with salt and a little sugar. Melt the butter and distribute it evenly over the asparagus. Cut the Old Amsterdam into strips and lay them across the asparagus, close the foil wrap, but do not press it. Lay the foil wraps alongside each other on a baking tray and slide into the bottom of the oven. Bake for 40 to 45 minutes.

    Rinse the wolf fish fillets with cold water and pat them dry well. Use a sharp knife to make a cut into the fish, on the skin side, up to about ΒΌ of an inch from its center Season both sides of the fish with salt, pepper and lemon juice. Heat up the oil in a large frying pan, and add the unpeeled garlic and the twigs of thyme. Sprinkle a little flour on the skin side of the fish fillets. Lay the fillets in the hot oil with the skin side down and fry until crisp. Continue to sprinkle hot oil on the skin side, and fry the fish for 3 to 5 minutes. Take the fillets from the pan. Remove the asparagus from the foil and lay them next to the fish and pour the asparagus juice over this. Use fresh thyme to decorate, if you wish. Serving tip: serve with small potatoes.