Cod Fillet with White Asparagus and Sauce Hollandaise

Preparation

• 1
  Peel the asparagus. Place the asparagus, asparagus peels, 80g butter, and salt in a pot and prepare as asparagus stock. Slice half a lemon and add it.
• 2
  Boil the potatoes in salted water.
• 3
  Slice the zucchini thinly. A mandoline can be used for this. Place the slices in a bowl and lightly salt them.
• 4
  Divide the cod into two medallions and let them come to room temperature.
• 5
  Strain the asparagus stock through a sieve and bring to a boil.
• 6
  Drain the potatoes, let them cool briefly, and slice them.
• 7
  Melt 120g butter in a pot and let it cool.
• 8
  Lightly whisk the 3 egg yolks with 1 tbsp water, then add 3 tbsp white wine. Place the bowl over a bain-marie (water bath) and whisk the egg until frothy. Gradually add the melted butter and whisk everything into a creamy sauce. Remove the bowl from the bain-marie and season with salt, pepper, and lemon zest.
• 9
  Salt the cod and sear it in a pan with a little oil. Let it cook through in the oven at 130°C convection for about 15 min.
• 10
  Cook the asparagus al dente for about 15 minutes.
• 11
  Fry the potato slices with a little oil until crispy.
• 12
  Season the zucchini slices with olive oil and lemon juice.
• 13
  Arrange all components on a plate. Enjoy your meal!