Asparagus crème: Peel the asparagus and trim the ends. Place the peels and ends in a saucepan and cover with oil. Heat the oil to 70°C (158°F). Remove from heat, let cool, and chill the oil.
Whisk together egg yolks and mustard. Add the cold oil drop by drop, then in a thin stream. Season with lemon juice, salt, pepper, and chives. Keep chilled until serving.
Mix the spices for the seasoning blend. Cut the Arctic char into smaller pieces and season with the spice blend. Brush with a little oil and grill the fish in a basket for 2-3 minutes per side. Season with salt and pepper.
Brush the asparagus with oil and grill for 1-2 minutes.
Serve the fish, asparagus, and asparagus crème with a salad.
Raw ingredients:
800 g Lapland Arctic char fillet
1 bunch green asparagus
Asparagus crème:
Peels from the asparagus
2 dl rapeseed oil
2 egg yolks
½ tbsp Dijon mustard
1 tbsp freshly squeezed lemon juice
1 tbsp finely chopped chives
Salt
Ground white pepper
Spice blend:
1 tbsp fennel seeds
1 tbsp dill seeds
½ tbsp anise seeds
Salt
Ground black pepper
