Fresh Asparagus with Medallions of Monkfish

Remove the peel from the asparagus spears, starting about two cm below the tip, and cut the end into small pieces.

Bring white wine, water, juice of one lemon and salt, zest, sugar and butter to a boil. Put in asparagus spears and bring to boil once (about 1-2 min), then remove from flame and let them soak in the stock.

Cut monkfish fillets into medallions weighing about 40 g and then season with salt, lime, white wine and pepper. Finely chop the parsley and basil and roll the medallions in it, then turn them in flour on the other side and roast them with butter in a frying pan at low temperature.

For the hollandaise, mix egg yolks with clear soup and white wine and whisk over steam until creamy. Remove from steam and gently mix in the warm liquid butter, seasoning with pepper, juice of one lemon, salt and a pinch of nutmeg.

For the salad dressing, chop the kitchen herbs and stir through with olive oil, add balsamic vinegar, salt and honey, always stir the vinegar with a spoon when dressing.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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