- 0.4 g sugar
- 55 g butter
- 0.4 g salt
- 0.4 g pepper
- 50 ml white wine
- 5 ml oil
- 800 g asparagus
- 4 x char fillets
- 400 ml ready-made hollandaise sauce
Heat the ready-made hollandaise sauce, mix in white wine and the melted butter and put into a 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.
In a large pot, boil water with approx. 2 tbsp. salt, 1/2 tbsp. sugar, and 1 tbsp. oil. As soon as the water starts boiling, add the peeled asparagus and bring briefly to boil. Immediately reduce the heat and depending on the thickness of the asparagus, let it rest for approx. 10 minutes.
Melt the butter in a pan, place the char fillets with the skin-side down, and fry the skin-side on relatively high heat, until crispy. Flip over the char fillets and let them sit very briefly in the hot pan.
Garnish the char fillets with the asparagus and serve with hollandaise sauce.