Finally, finally, the first bunch of fresh local asparagus is here! During the weekend I already cooked a soup and also had a portion served with Hollandaise sauce.
However today I felt like expermenting. Actually, this dish was inspired by the bright purple colour of the asparagus spears. First, I planed to add a purple potato to the velouté, but then I felt like that the colour would be too much. So I decided to make some potato chips instead, so that way the plate became more interesting. For the velouté I cooked asparagus ends and peel with just enough water to cover it with a tiny pinch of sugar and a bit of lemon juice, and then I used this asparagus stock to make the velouté. The fish was cooked in brown butter over low temperature and served with a very light white wine foam, some extra brown butter, lemon oil and roasted hazelnut.
20 g butter
150 ml dry white wine
100 ml fish stock
Melt buter and sautee onion until soft. Pour white wine over it and cook until it is reduced by a third. Add fish stock and cook until it is reduced by half. Stir in cream, season and foam it with a help of a mixer.