600 g shredded Lugrade cod
400 g potatoes
200 g asparagus
50 g butter
100 g flour
400 ml milk
100 g grated cheese
500 ml frying oil
Start by peeling the potatoes and dicing them. Fry the potatoes in oil.
Then put the cod to boil in the milk. Drain the cod when cooked and set the milk aside.
Make the béchamel sauce in a pan. Start by melting the butter and then add the flour. Add the milk that you set aside from the cod and stir vigorously with a whisk or fouet.
Add the cod and the potatoes to this preparation. Stir very well.
Poach the rolled asparagus in boiling salted water. Once poached add them to the cod and put everything in a large bowl.
Grate the cheese over the top and let it brown in the oven.