Flétan rôti, sauce hollandaise & green asparagus
A thick halibut fillet, roasted to translucency in the oven, its white flesh flaking into large leaves. With it, green asparagus with bite and a warm, airy sauce hollandaise that flows citrus-bright over the fish — a spring plate of luminous elegance.
Snap off the woody ends, toss the asparagus in oil, salt it and set aside.
Salt the fillets and sear them in oil on the skin side for 3 minutes until crisp, then add the butter.
Cook the fish and asparagus in an oven preheated to 180 °C for 8 to 10 minutes, until the halibut is translucent and breaks into flakes.
Whisk the egg yolks with the water over a bain-marie until creamy and warm, then let the clarified butter run in slowly until the sauce binds and thickens. Season with lemon, salt and cayenne — never let it get too hot, or it will split.
Arrange the halibut and asparagus and let the warm hollandaise flow over the fish.
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