Turbot, asparagus, beurre blanc & caviar

Beurre blanc

Slice the shallots and sweat with some oil, thyme and bay leaf in a saucepan until soft. Then add the  vinegar and  white wine and reduce until almost all the liquid is gone (50 ml left max.). Pour through a sieve and use a spoon to get all the flavour from the shallots. Add in the cream, reduce the heat and whisk in the cold butter in cubes. Season the sauce to taste with salt and lemon juice.

Asparagus

Peel half of the lemon and add the skin to the water together with the salt and sugar. Bring to a boil whilst you peel the asparagus. Place them in the boiling water and turn of the heat. Allow to cool. Then remove the asparagus from the water and reduce the liquid almost entirely and set aside.

For the turbot

Preheat an oven to 100 ℃.

Portion the turbot so that there are 2 equal pieces per person and place them on a baking tray greased with butter. Put extra butter on the filets and season with salt. Bake the fish in the oven until it has a core temperature of 50 ℃

Finishing the dish

Melt the butter with the liquid asparagus reduction and put the asparagus back into the sauteuse. Glaze them carefully until all heated through.

Also warm the beurre blanc whilst you chop the chives, remove the core of the cucumber and cut the rest into brunoise and add it to the sauce.

Then place two asparagus in the center of a plate and put the baked turbot on top. Spoon the sauce over the fish, place a spoonful of caviar in the middle and finish off by drizzling some walnut oil over and around the dish.