- 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 × char fillets
- 400 ml ready-made hollandaise sauce
Heat the ready-made hollandaise, mix in the white wine and melted butter and pour into an iSi Whipper. Screw on 1 Cream Charger and shake vigorously.
In a large pot, bring water to the boil with approx. 2 tsp. salt, 1/2 tsp. sugar and 1 tsp. oil. As soon as the water boils, add the peeled asparagus and briefly bring the water to the boil once more. Then immediately reduce the heat and, depending on the thickness of the asparagus sticks, leave for approx. 10 minutes.
Melt the butter in a pan, place the char fillets in the pan with the floured skin side down and fry at relatively high heat until the skin side is crispy. Turn the fillets over and leave in the hot pan for a short period.
Arrange the fillets and the asparagus together and serve with hollandaise sauce.