Haddock with green asparagus and strawberries – the ultimate experience!  

Haddock with asparagus and strawberries Erdbeeren
Haddock with green asparagus and strawberries


This combination is breathtaking – try it!

Again, a creation to blow your mind!

Haddock has very firm flesh and that`s why it is really easy to prepare. My fingers were tingling. I wanted to combine fish with something sweet, something hot and the unique taste of asparagus. Horseradish is perfect for a bit of heat. And the colors were really important to me again this time. White, red and green. A wonderful color combination that pleases the eye. Try this dish. You will marvel at  the fact how easy peasy it is to prepare. Generally speaking, if the ingredients are of high quality, there`s not an awful lot that can go wrong. Thank God there are still strawberries and asparagus, if you can`t find any strawberries, you can take mango aswell. It shoud be very ripe and sweet. The great thing about summer is the great variety of fruits and vegetables. I try a new dish almost every day. You can find the essence of my experiences and experiments on my blog. Each week, new experiments are published that are easy to cook and yet very sensual and seductive. Because a tingle is a must! At least on your tongue! Let yourself be seduced and be a seductress! Every day in our lives is a gift of heaven. Let`s celebrate this gift together.

For 4 people you need:

  • 4 filets of haddock, each about 200 – 250g
  • 1 bowl of creamy yogurt
  • 1 stalk of fresh horseradish or ground horseradish in a jar
  • 1 box of sweet strawberries
  • 1 lemon
  • 1 bunch of fresh cilantro
  • salt and pepper
  • about 30g butter
  • some olive oil

Sprinkle the fish filets with lemon juice and some olive oil and pepper them. Set aside. Chop off the lower third of the asparagus stalks, because it`s usually a bit stringy. You don`t need to peel the rest. Steam the asparagus on medium heat for about 5 minutes, according to size. Wash the strawberries and chop them into small pieces. Grind the horseradish and mix about 1-2 tbsp with the yogurt, add some salt, pepper and lemon. Add more horseradish to taste. Heat the butter in a teflon pan and fry the filets for about 3-4 minutes on each side. Pluck the cilantro leaves. Arrange the asparagus ona  plate. Spread the filets over it. Sprinkle some sauce on the rice and garnish with the strawberries and cilantro. Young potatoes and rice are great with that. Bon appetit!

Yours truly,