Codfish loins with green asparagus - Riberalves

Ingredients

• 6 deep-frozen soaked cod fillets Riberalves
• 2 garlic cloves
• 10 g of flour
• 1 Glass + 1/2 glass of white wine
• 1/2 cup of fish broth
• 2 bunches of green asparagus (heads and part of the foot)
• 250 g of cooked and peeled prawns
• 1 Cup of good virgin olive oil
• oil for sautéing
• salt
• 1 cup "Crème Fraîche" or cream