For ➍800 g burbot fillet*
1 kg new potatoes
1 bunch of lamb's lettuce
8 white asparagus
8 green asparagus
300 g garden peas
1 dl cream**
3 dl chicken broth
150 g butter
1 tsp thyme
Peel the potatoes. Peel the white asparagus; remove from the green only the hard end.
Cook the potatoes until done. Cook the asparagus in salted water for 8 m. Cook the peas until done in the stock with the thyme. Spoon them out. Keep the stock.
Mix the peas with the cream (and possibly some stock). Season with salt and pepper.
Fry the fish fillets in a large knob of butter over a high heat for 2 m. Turn around and bake for 1 m. Turn the heat down a little and cook for another m. Season with pepper and salt.
Allow 100 g of butter to melt gently. Scoop out impurities that are coming up. Pour the clarified butter, without the sediment, into a pan
Serve the fish with the potatoes, the asparagus and the pea coulis. Pour butter clarified. Finish with tufts of lamb's lettuce.
Cook the potatoes until done. Cook the asparagus in salted water for 8 m. Cook the peas until done in the stock with the thyme. Spoon them out. Keep the stock.
Mix the peas with the cream (and possibly some stock). Season with salt and pepper.
Fry the fish fillets in a large knob of butter over a high heat for 2 m. Turn around and bake for 1 m. Turn the heat down a little and cook for another m. Season with pepper and salt.
Allow 100 g of butter to melt gently. Scoop out impurities that are coming up. Pour the clarified butter, without the sediment, into a pan
Serve the fish with the potatoes, the asparagus and the pea coulis. Pour butter clarified. Finish with tufts of lamb's lettuce.
*Or another firm fish like cod.
*Optional
