Cod With Parma Ham & Asparagus

Pour the water into a sauce pan, add the fish bouillon cube, sugar and juice of 1/2 or 1 lime. Trim the asparagus ends. I usually grab one stalk by both ends and bend it. Wherever it breaks is a pretty good sign of where you should cut all of them. Peel only the ends that seem thicker than the spears.Season the cod with salt, pepper and some dried parsley and wrap each piece in parma ham. Bring a large pot of lightly salted water to a boil for the asparagus.

Place the lime infused fish bouillon on the stove and bring it to a boil.

Add a tbsp water to the cornstarch and stir until its dissolved. Once the lime water cooks you stir in the cornstarch.

Let the sauce simmer over low heat while you continue.

Heat some butter or butter combined with olive oil and give the cod 3 to 4 minutes on each side until theyre fully cooked. This depends on the thickness of your fish. Carefully drop the asparagus into the boiling water, cook them for 5 to 7 minutes (without a lid!) depending on how tender or crunchy you like them, and drain them well.As soon as the cod is done you season the lime sauce with salt and pepper to taste and you finish it with a knob of butter and some finely minced dill. I serve this with boiled (Parisienne) potatoes that I tossed with some butter and finely minced dill and parsley.Now grab your plates and start with the asparagus.

Place a piece of fish on top of the asparagus and place a small handful of herbed potatoes on the side of the plate.

Serve the rest in a separate bowl.

Pour a drop of lime sauce on top of the fish, a little over the potatoes and serve the rest on the side.