It is finally here. And for me there is no better harbinger, than fresh asparagus. For this little dish I have combined them with some simply grilled fresh fish, celeriac and potato cakes and a super zingy fresh herb mayo. Enjoy!
Start with one egg yolk in a non-reactive bowl, add ¼ teaspoon of salt and ½ teaspoon of Hot English Mustard. Start to whisk and then carefully pour, very slowly at first ½ cup of canola oil and ½ cup of good extra virgin olive oil. Keep whisking and add the juice of two lemons. Then fold in a loosely packed cup of fresh, leafy herbs: parsley, mint, coriander, dill, et cetera. Mince one clove of garlic with salt and add freshly ground black pepper to taste. Cover and refrigerate for 2 hours.
Potato and Celeriac Cakes:
(enough for 4 as a side)
These are adapted from page 57 of the September issue of the Healthy Food Guide (and strangely I did not adapt it to be less healthy). Parboil about 800g of floury potatoes for about 10 mins, allow to cool and peel. Grate 300g Celeriac and finely chop 2 spring onions, and a loosely packed cup of fresh herbs (see above). Grate potatoes and combine with herbs and celeriac. Divide into small patties and pan fry until golden brown. Keep warm in moderate oven.
About 200g per person is perfect. I used what I was told was monk fish, it was lovely but I have never had monk fish that was so dark or with such small fillets. Oh well. Any firm fleshed white fish would work well, as would a piece of rare to medium/rare game fish. Basically just pan sear and then dress with a splash of lemon juice.
Steam lightly. One bunch is enough for two people unless you are greedy.
Then plate: potato cakes on the bottom, followed by asparagus and fish: dress with the mayo and garnish with a wedge of lemon. YUM.
NB: I got my own plating instructions wrong as I forgot the asparagus until the very end. OOPS.