Asparagus and cod with truffle butter and flatbreads
An elegant starter for two – asparagus and cod cooked briefly in truffle butter and served with delicious flatbreads.
Method
To make the flatbreads, place the milk, butter and honey in a saucepan and heat to 37C/98.6F. Pour the liquid into a large bowl and add the yeast. Whisk until dissolved. Add the flours and knead the dough until smooth and shiny. Cover the bowl with a clean tea towel and set aside to rise for 45 minutes. Once risen, roll out the dough into 8 flatbreads around 8cm/3in wide. Heat a large frying pan over a medium heat and dry fry the flatbreads on both sides until cooked.
To make the asparagus, preheat the oven to 230C/210C Fan/Gas 8 and preheat a dry cast-iron pan. While it is heating, mix the butter with the truffle.
Remove the pan from the oven carefully using oven gloves. Add the truffle butter, asparagus and cod to the pan and let it cook for 2–3 minutes. At the very last minute, add the lamb's lettuce. Serve with the flatbreads.
