Pike perch filet and asparagus packets with tarragon and new potatoes

Serves four people:

Fish:

600 g pike perch filet

Sea salt, lemon thyme, clarified butter

Asparagus:

400g white asparagus

400 g green asparagus

8 slices of marbled bacon

Salt, butter, sugar

Hollandaise sauce:

2 egg yolks

250 g butter

80 ml white whine

1T tarragon vinegar

Peppercorns, 1 shallot, 1 bay leaf

Fresh tarragon

Milk foam

100 ml low-fat milk

15g tarragon

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.