- 2 dl dry white wine
- 1 x lemon
- 1 x shallots
- 2 x egg yolk
- 200 g butter
- 1 pack spinach
- 3 x white asparagus
- 1 tsp sugar
- 1 tsp salt
- 1 x torbay sole
- 1 tsp olive oil
- White asparagus is a seasonal product and very delicious if you cook it correctly. In this recipe there is a piece of fish, some spinach – topped with a sour and airy Hollandaise so it becomes a dinner dish. If you want an appetizer, you can skip the fish and just enjoy the asparagus and Hollandaise.
- Sauce hollandaise preparations: Pour a glass of white wine into a saucepan, the juice of half a lemon and minced shallot. Bring to the boil, reduce to a syrup and strain into a small glass. Cool and set aside. Separate the egg yolks from the white, and place them in a bowl. Preferably they are as fresh as possible and at room temperature when they are to be whipped into the sauce.
- Melt butter in a saucepan. Separate the butter by pouring it into a small jug or similar, but avoid getting the white at the bottom.
- Sauce Hollandaise: In a cold saucepan over low heat, whisk together the egg yolks, then pour a thin stream of separated butter on top, while whisking it together into a thick sauce. Check on YouTube if you need some visual help. When the butter has been whipped in, add the white wine reduction and whip it in. I also whip in a little cold water to lighten the sauce a bit.
- Season with lemon, salt and if you want a little cayenne pepper. Keep on low heat and whisk gently at regular intervals.
- Spinach: Washed, dried and cleaned of the worst stalks. I place the leaves in a wreath on the plate and place the fried fish on top. The heat from the fish is more than enough treatment for the spinach.
- White asparagus preparations: Cut off the bottom 3cm and peel them from the top and all the way down. Use a cutting blade and let the asparagus lie flat while you peel it. An asparagus peeler is useful, but it also works well with other tools, just be gentle.
- White asparagus preparation: For six asparagus I used two liters of water, with just over a teaspoon of sugar, the same amount of salt and a little lemon juice. Bring to the boil and turn down the heat. Add the asparagus absorbs and let it sit for about 5 min. Feel with a knife if it is tender. Place them on a piece of kitchen paper before serving so you do not get a lot of water on the plate.
- Buttercups: I always buy this filleted. Preheat the pan on medium heat and pour in some good quality olive oil, watch the temperature so that the oil does not burn. Wipe the fish with a little paper so it is dry before it goes into the pan. Carefully place a fillet or two and while they shrink a little in the oil, place two small cubes of butter.
- Bake for about one minute before turning with a large spatula that can lift the entire fillet. The fish is fragile, so turn it carefully. Let it cook similarly on the other side and as soon as it is ready, lift it onto the plate and place it on top of a nicely made bed of spinach.
- Place spinach first in a pretty bouquet. Then place freshly baked butter flounder on top of the spinach. A couple of freshly printed white asparagus on the starboard side and two spacious spoons of airy Hollandaise. Serve immediately.