First, blanch the asparagus, in a saucepan, bring to the boil the salted water with a pinch of bread soda. The bread soda will help to fix the colour as alkalinity preserves chlorophyll. Blanch for 1 minute or so, depending on the season. The younger the asparagus the quicker they will blanch. Remove from the water and place in an ice bath to immediately cool the asparagus. Once cold, remove from the ice bath and set aside until needed.
Next prepare the beurre Blanc, in a small saucepan, place the diced shallots and white wine. Warm up the liquid on a low heat and simmer for 1-2 minutes until almost reduced by half. Keeping the saucepan warm, whisk in the butter, a few cubes at a time, without interruption until combined and smooth. (You will need to place the saucepan now and then on the heat but do not bring it over high temperature or else the butter will split in the saucepan). Check the seasoning and keep warm.
Next, cook the fish and asparagus.
In a sauté pan, over medium heat, drizzle some oil. Add the fish pieces.
Sear the fish for 90 seconds or so on one side, then add 50g of butter. Flip the fish pieces, and continue searing, adding at this stage the halved shallots and blanched asparagus. Cook for a further 2 minutes or so, using a spoon, scattering the foaming brown butter over the fish and vegetables to enhance the flavours.
Remove from the heat when the fish is cooked to your liking.
Serve immediately with the sautéed asparagus and shallots with the beurre blanc, dots of wild garlic pesto and Trout caviar.
