skreifilet
Ingredients:
Fish:
800 g Skreifilet
35 g butter
sea salt
Sauce:
50 g shallots, finely chopped 0.25 l fish stock
bay leaf, peppercorns
1 pc lemons
100 g butter
2 egg yolks
salt
Asparagus:
1 kg asparagus white
4 g Lipton Pure Black Ceylon
Salt
Granulated sugar
Butter
1.25 l water
Process:
Simmer the shallots with the fish stock, white wine and the spices until reduced. Melt butter and brown lightly. Whisk egg yolks with the reduction over steam until foamy. Remove from steam and slowly whisk in the butter. Season to taste with salt and lemon zest.
Fish:
Season the crepe fillet and turn in the flour. Use butter and fry until translucent.
Asparagus:
Boil water, add the tea and steep for 5 min. Take out the bag and add salt, sugar and butter and boil again. Asparagus put in the broth and infuse for 12 minutes.
Arrange asparagus and skreifilet on a plate, cover with the hollandaise sauce and garnish with fresh herbs.