Turbot in Potato Pancake on Asparagus Salad

A more wonderful asparagus recipe:

1. divide turbot fillet into 12 medallions, season with salt and marinate with juice of one lemon. Refrigerate.

Peel the bottom of the asparagus spears and cook them in boiling salted water with a little butter, lemon juice and sugar until al dente, then rinse in iced water. Preheat the oven to 180 °C.

For the salad dressing, finely dice the shallot. Consomme, honey vinegar, balsamic vinegar and the shallot cubes together with the liquid lime honey and the port wine in a Weitling form. Whisk in the truffle oil and olive oil until smooth. 4.

Remove the peel from the potatoes and the apple and grate finely. Add the egg and flour and season with salt and a pinch of nutmeg.

5. roast small medallions from half of the potato dough in olive oil, place the turbot fillet on top and cover with the remaining potato dough, turn to the other side, also briefly roast the second side. Bake in the oven at 180 degrees for five minutes.

6. melt the remaining butter. Heat the asparagus spears in it and extinguish with the salad dressing.

Serve the asparagus with a little salad dressing together with the turbot, garnish with flowers and fresh dill.

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