Haddock Fillet in Bacon Wrapper with Asparagus and Sauce

Ingredients

• 4 haddock fillets about 125 g each (ready-to-cook and skinless)
• Pepper (freshly ground)
• 8 slices Parma ham
• 2 tbsp plant oil
• Salt
• white pepper (freshly ground)
• Pepper (freshly ground)
• 1 tsp Honey

Instructions

1. 1.

   Wash, peel, and trim the ends of the white asparagus. Bring a pot of water to boil, add 1 tsp salt, 1 tsp sugar, and a splash of lemon juice, then add the asparagus. Reduce heat and simmer for about 15 minutes until cooked.

2. 2.

   Wash the green asparagus and trim the tough ends. In hot oil, sear in a pan over high heat. Lower the temperature and cook covered on medium heat for about 10 minutes, seasoning with salt, pepper, and finishing with honey drizzle.

3. 3.

   For Hollandaise, melt butter in a pot and skim off foam. Place egg yolks and wine in a metal bowl over a hot, non‑boiling water bath. Whisk until creamy, then remove from heat. Add butter dropwise, then in a thin stream while constantly whisking until a smooth sauce forms. Keep warm on low heat, seasoning with lemon juice, salt, and pepper.

4. 4.

   Rinse the haddock, pat dry, season with pepper, and wrap each fillet with two slices of ham. In a non‑stick pan with hot oil, brown each side for 2–3 minutes until golden brown.

5. 5.

   Arrange both asparagus varieties on plates and place the fish on top. Drizzle with sauce before serving.