125g salted butter
4 RTE fillets
12 to 15 asparagus spears
3 medium swedes
Peel and chop the carrots and swedes, boil until soft, drain well and mash together. If you have a potato ricer you can put it through that for lump free mash. Keep warm.
Steam the asparagus, keep warm.
Place the butter into a frying pan on medium heat and gently melt. Watch carefully and stir occasionally until it starts to change colour, reduce the heat to low and continue to watch it as the colour changes, first a deeper yellow and then light to dark brown. This takes 8 to 10 minutes, don’t rush it or leave it unattended.
Be careful not to burn it as it will become very bitter and unuseable. You want a deep colour but not a bitter butter 😆.
Once the butter is ready, add the RTE fillets and spoon the butter over the top continuing for 5 to 6 minutes (fillet size depending) until translucent and perfectly cooked.
Serve the swede and carrot onto a plate, add the asparagus spears around the edge and carefully add the RTE on top.
Spoon the burnt butter over the asparagus and the RTE and season with a little white pepper.