haddock and asparagus with wild garlic sauce

Wild garlic sauce. Boil two eggs hard in about 10 minutes. Clean a large bunch of wild garlic leaves and remove the coarse stems. Coarsely chop the leaves. Peel the eggs and separate the white from the egg yolk. Crush the egg yolks with a fork. Mix with a tablespoon of mustard and the same amount of white balsamic vinegar and put the preparation in a large mixing cup. Slowly add the olive oil in a thin stream while keeping the immersion blender in the mixing bowl. We don't make mayonnaise, so don't panic if there is no bonding. Put a tablespoon of capers, the egg whites and the wild garlic in the regular blender and mix briefly. Mix with the sauce. Season with salt, pepper and a dash of lemon juice.

The asparagus. Peel white asparagus thoroughly and steam them in about ten minutes, depending on the thickness. Keep warm. The haddock. Portion the haddock pieces and fry them in sparkling butter for 2 minutes on each side. Keep covered and warm. Place 2 slices of dried ham between two sheets of parchment paper. Put them under weight in the microwave for 1 minute. Allow to evaporate and crumble the ham. Chop a few sprigs of spring onion. Mix with zest of unsprayed lemon. Potatoes. Boil new potatoes in the peel, allow to cool and cut into wedges. Fry these in hot butter. Season with herbal salt. On the plate. Start with a few asparagus and put the fish on the end and the sauce on the front. Cover the fish steaks with crumbled ham and finish with chopped spring onion with zest and optionally a slice of lemon.