Asparagus and cod with truffle butter and flatbreads

Preparation time
30 mins to 1 hour

Cooking time
less than 10 mins

Serves
Serves 2

By Niklas Ekstedt
From Saturday Kitchen

Ingredients

For the flatbreads

  • 750ml/26fl oz full-fat milk
  • 150g/5½oz butter
  • 70g/2½oz honey
  • 25g/1oz fresh yeast
  • 500g/1lb 2oz rye flour
  • 500g/1lb 2oz plain flour

For the asparagus and cod

  • 6 green asparagus, trimmed, peeled and halved
  • 2 x 150g/5½oz cod fillets, skin-on, pin-boned and cut into 2cm/¾in cubes
  • 1 tbsp fresh truffle
  • 150g/5½oz unsalted butter
  • 25g/1oz lamb’s lettuce, to serve
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