Riesling trocken Gutswein

Ingredients

• 720 gturbot fillets
• 1000 gwhite asparagus
• 300 gbutter
• 3 piecesegg yolks
• 2 tbsplemon juice
• 1 tspsalt
• 1 pinchsugar
• 1 pinchwhite pepper

Preparation

1. 1Thoroughly peel the asparagus, trim the woody ends, and cook in boiling water with salt, sugar, and a piece of butter for about 12 to 15 minutes until tender yet firm.
2. 2In the meantime, melt 250g of butter over low heat and carefully skim off the milk solids to obtain clarified butter.
3. 3Whisk the egg yolks with two tablespoons of water or a pinch of salt over a hot, but not boiling, water bath until frothy.
4. 4Whisk in the clarified butter, starting drop by drop, then in a thin stream, while stirring constantly until a creamy emulsion forms.
5. 5Season the Sauce Hollandaise with lemon juice, salt, and white pepper, and keep warm.
6. 6Wash the turbot fillets, pat dry, season with salt, and pan-fry in the remaining butter for about 3 to 4 minutes on each side until golden brown.
7. 7Drain the asparagus, arrange on preheated plates, place the turbot on top, and coat generously with the Sauce Hollandaise.