Turbot on Asparagus with Lemon Foam

(*) For an ovenproof dish of about 2 1/2 liters, greased. Enough for 4 people Fish: Stir through white wine and juice of one lemon, drizzle fillets on both sides with it, marinate with the lid closed in the refrigerator for about thirty min.

Asparagus: Cut into thirds diagonally, cook in barely simmering salted water for about TEN min until just tender, set aside the indicated mass of asparagus broth. Drain asparagus, spread evenly in prepared dish.

Dry fish fillets, season with salt, fold in half skin side in, place on asparagus. Spread butter flakes and lemon zest evenly on top, pour 1/3 of the asparagus stock set aside over the top, cover with aluminum foil.

Cooking in the oven: in about twenty minutes in the middle of the oven heated to 180 degrees.

Foam: warm the butter, add the shallot, dust with flour and sauté. Add wine, remaining asparagus stock and juice of one lemon, boil. Boil liquid to about half, pour back through a sieve into the frying pan, let it boil. Reduce heat, simmer sauce, stirring, until creamy, about One minute, cool slightly, season with salt. Add cream and lemon zest.

Tip: Use vegetable stock instead of wine.

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