Ingredients
500 g of cod, 1 kg of Asparagus, 3 stalks of celery, 2 onions, 2 cloves of garlic, ½ shallot, a few sprigs of wild garlic, 2 deciliters Noilly Prat, 2 deciliters fish fond, 4 deciliters cream butter, 3 sprigs of thyme 3 leaves laurel pepper salt
- Peel the asparagus. Fill a pot with water and place the asparagus in cold water. Add a pinch of salt and bring water to a boil.
- Remove the pot from the heat when the water boils. Let the asparagus cook further in the water.
- Peel the onions and chop them finely. Cut the celery into pieces. Crush and peel the garlic. Chop the toes finely.
- Melt a knob of butter in a pan. Stew the onions and celery in the butter. Add the garlic, thyme and bay leaf in. Simmer everything. This is the basis of the 'nage'.
- Moisten with Noilly Prat and the fish stock. Let gently boil until the liquid has almost completely evaporated.
- Pour the cream to the vegetables and let cook until sauce. Season with salt and pepper.
- Cut the fish into not too large pieces and season with salt and white pepper.
- Melt a pat of butter in a pan. Cook the fish on one side over low heat. Turn the fish over and turn off the heat. Let cook further.
- Chop the shallot. Melt a little piece of butter in a saucepan. Stew the shallot in the butter. Add the wild garlic in and remove from heat.
- Pour the cream sauce through a sieve. Mix in a blender to make the sauce a bit lighter.
- Cut the asparagus into pieces and mix them with the shallot and wild garlic. Season with salt and pepper.
- Put some sea lavender and asparagus on a plate. Put a piece and finish with the sauce.
Bon Appetit !