800 g diced pollock, thawed
500 g puntalette pasta or macaroni
500 g green asparagus
500 g baby spinach
3 litres chicken stock
1 bunch of basil
100 ml lemon oil
salt and white pepper
Cook the pasta, following the instructions on the packet. Cut the asparagus into smaller pieces.
Bring the stock to the boil and add the basil. Strain the soup and season to taste with salt and pepper. Keep the soup hot – it mustn’t boil, otherwise it will lose colour.
Poach the diced pollock in boiling, salted water for 1-2 minutes.
Distribute the spinach, asparagus, pasta, diced pollock and the hot soup between 10 preheated bowls.
Drizzle with lemon oil and serve immediately, possibly with warm bread.