Crispy roasted char with steamed asparagus on hollandaise foam
Recipe by Christoph Kössler (Feindestillerie)
Ingredients:
500 g asparagus
ginger
lemon zest
300 ml bouillon
100 ml white wine
Procedure
Boil with the spices, add the peeled asparagus, cover and steam until crisp.
Hollandaise sauce
Ingredients:
2 yolks
200 g clarified butter
100 ml bouillon
4 peppercorns
Ginger
Lemon zest
Tarragon leaves
Procedure:
Make a reduction from the bouillon and spices. Use the reduction to whip up a hollandaise sauce over steam as usual.
Saibling fillet
Ingredients:
4 char fillets
2 tbsp Dijon mustard
2 tbsp breadcrumbs
2 tbsp flour
Process:
Brush the skin side of the char with mustard, dust with flour and fry in olive oil and butter mixture with a sprig of thyme over low heat.