Enjoy this delicious spring dish from the Spreewald region in Germany.
Serves four people:
600 g pike perch filet
Sea salt, lemon thyme, clarified butter
400g white asparagus
400 g green asparagus
8 slices of marbled bacon
Salt, butter, sugar
2 egg yolks
250 g butter
80 ml white whine
1T tarragon vinegar
Peppercorns, 1 shallot, 1 bay leaf
100 ml low-fat milk
A pinch of salt
Peel and trim the asparagus. Blanch for seven minutes in boiling water with to which salt, sugar, and 10 g (a pat) of butter has been added.
Remove green asparagus first. Quench both with salted ice water.
Wrap three spears of cold asparagus with the bacon and garnish with a sprig of tarragon.
Boil the potatoes until cooked.
For the foamed milk, heat milk and tarragon and let steep for 10 minutes.
Hollandaise: reduce white wine, vinegar and spices. Melt butter until only slightly brown, over the double-boiler, beat the egg yolk until it is warm and fold in the butter, which should have cooled slightly.
Scale and portion the pike perch filets. Place in a skillet and fry until golden brown, spice, turn, switch off the heat and let the fish sit. At the same time, fry up the asparagus packets and the potatoes and finally, foam the milk. Arrange and serve.