Sea Bass Fillet with White Asparagus

Ingredients

• 8 stalks of white asparagus
• Salt
• 5 g whole cane sugar (1 pinch)
• 1 Garlic clove
• 5 tbsp olive oil
• 10 g chives (0.5 bunch)
• 1 tbsp Lemon Juice
• 600 g sea bass fillet
• Pepper
• 50 ml fish stock (glass)
• 3 tbsp dry white wine
• 50 ml heavy cream
• 15 g lobster paste (1 tbsp)
• 0.5 beet cress (as desired)

Instructions

1. 1.

   Peel the asparagus, cut off woody ends, halve the stalks and cook in boiling salted water with a pinch of whole cane sugar for about 15 minutes until firm.

2. 2.

   Meanwhile, peel and finely chop the garlic. Heat 3 tbsp oil in a pan. Sauté the garlic over medium heat until golden brown.

3. 3.

   Wash the chives, shake dry, cut into fine ribbons. Add to the garlic and season with lemon juice.

4. 4.

   Rinse the fish fillet under cold water, pat dry, cut into eight equal pieces and season with salt and pepper. Heat 1 tbsp oil in a pan. Cook the fish pieces over high heat for about 5 minutes on each side until golden brown.

5. 5.

   Meanwhile, lift the asparagus from the water and drain. Heat remaining oil in a grill pan and sear the asparagus over high heat until golden all around.

6. 6.

   In another pot, bring fish stock with wine and cream to a boil. Stir in lobster paste, season with salt and pepper, and reduce over medium heat until thickened into a sauce.

7. 7.

   Spread the sauce on four plates, arrange the fish and asparagus on top, drizzle with chives oil, and sprinkle beet cress over the dish.