Char Filet with Asparagus and Cider Foam

For the asparagus salad, peel the white asparagus. Meanwhile, bring water, sugar and lemon juice to the boil in a pot and blanch the asparagus briefly in it. Then cut the white asparagus diagonally into thin pieces. Peel the green asparagus into thin strips, leaving the tips whole. Cut the garlic into fine strips. Marinate all ingredients with the quartered strawberries with salt, orange pepper, lavender vinegar and olive oil.

Carefully cut the char fillets on the skin side. Place them, this side first, in a pan heated with oil and butter, season with a little salt and pepper, and sear for about 2 minutes on each side.

For the cider sauce, finely dice the shallots and sauté in the butter. Deglaze with the apple cider and reduce by half. Add the vegetable stock and reduce further with the cream to a sauce. Blend the sauce with a hand blender.

Arrange the asparagus salad, place the char filets on top and dress with herbs and flowers.

Preparation Tip:

The cider is used like a spice! It is advisable to use it sparingly, you can always season it!

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