White Asparagus with Egg Vinaigrette and Marinated Saibling

Ingredients

• 2 saibling fillets (with skin about 75 g)
• 1 tsp coriander seeds
• 1 tsp peppercorns
• 1 tsp mustard seeds
• 1 tbsp salt
• 1 tsp sugar
• 1 tbsp freshly chopped dill
• 1 kg white asparagus
• Salt
• sugar
• 2 Eggs
• 125 ml Vegetable broth
• 3 tbsp white wine vinegar
• 1 tsp spicy mustard
• 4 tbsp plant oil
• 1 tbsp chives

Instructions

1. 1.

   Wash the saibling, pat dry and place skin side down in a shallow dish. Toast coriander, pepper and mustard in a pan without oil until fragrant. Let cool and crush in a mortar. Mix with salt and sugar and sprinkle over the fish. Cover with cling film and marinate overnight in the fridge. The next day remove the brine, pat fillets dry, sprinkle dill and slice diagonally into thin pieces.

2. 2.

   Peel the asparagus and cook in water with 1 tsp salt and 1 tsp sugar for about 25 minutes. Hard‑boil the eggs, cool, peel and finely chop. For the dressing whisk broth with vinegar, mustard and oil and season with salt, pepper and sugar. Remove asparagus from water, pour over the dressing and let it cool to lukewarm. Then plate with saibling and sprinkle chopped egg and chives on top.

3. 3.

   Serve with green leaf salad as desired.