Crispy White Fish with Vanilla Sauce

Recipe

Crispy White Fish with Vanilla Sauce

Recipe developed by Ditte Ingemann

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Juicy white fish is pan-fried until crisp and served with a silky vanilla sauce, accompanied by fresh spinach, tender asparagus and fragrant herbs. The combination creates a light, summery dish where each ingredient shines on its own, while the overall plate feels elegant and satisfying. The crisp fish, creamy sauce and vibrant greens form a harmonious balance of texture and flavour, perfect for bright, long summer evenings. A simple yet refined summer dish that truly highlights the natural flavours and makes every bite fresh and delicious.

Ingredients

4 servings

White fish and greens

4 pieces of cod (or other white fish)
125 g fresh spinach
300 g green asparagus
2 handfuls of fresh herbs; e.g. dill and tarragon
oil or butter
salt and pepper

Sauce

1 shallot
1 tbsp butter
1/2 vanilla bean
2 dl white wine
1 dl fish stock
1 dl cream

Method

Lightly coat a pan with oil or butter. Once the pan is hot, place the cod and season with salt and pepper. Cook 2-3 minutes on each side until it is golden on both sides.

Take the fish off the pan. Pour oil or butter on the pan, and sauté cleaned spinach and mouthwatering pieces of green asparagus. As soon as the spinach has collapsed, the vegetables are taken off the pan. Season with salt and pepper.

Chop shallots fine, melt butter in a saucepan and fry the shallots along with the seeds from 1/2 the vanilla bean until ready.

Pour white wine and boil the acid out. Add fondue and cream. Cook the sauce until half done.

Serve the sauce with crispy fish, vegetables and bread. Garnish with fresh herbs, lemon peel and a sprinkle of black pepper.