Turbot with Asparagus Spears in Fennel Oil

Leaf salad and garden herbs dominate in this fine dish: The asparagus spears are flavored with fennel herb oil, as is the leaf salad of spinach, dandelion and purslane. Light and summery, it is accompanied by roasted turbot 1. Simmer the lentils in unsalted water over low heat for about 20 minutes, drain, rinse briefly and cover. Coarsely chop the fennel weed, except for a few tips, and parsley leaves. Finely grind with 120 ml olive oil, coarse sea salt, a tiny bit of pepper and fennel seeds. Fill the fennel oil into a screw-top jar and seal.

Rinse and clean the spinach, dandelion and purslane and, if necessary, finely pluck them. Pluck chervil leaves from coarse stems, set a few leaves aside, add the rest to the salads form and refrigerate. Peel the asparagus spears and chop the lower ends. 3.

Cook the asparagus in a little water with sugar and salt for about 8 minutes (it should still have bite), drain and get lukewarm.

Wash the lemon well with hot water, pat dry. Peel the lemon with a zester and squeeze 3 tbsp of juice from the lemon. Mix the fennel oil with the juice of one lemon and shake well in the jar. Loosely mix the lentils with the lettuce.

Marinate asparagus spears with half of the oil.

Season turbot fillets with salt, season with pepper and fry in the remaining olive oil in a coated pan.

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