Recipe: Roasted Pollock Escalopines

1 Scrape your asparagus and place them in cold water.

2 In a large pot, place your potatoes sliced thickly, cover with water, salt with coarse salt and bring to cook.

3 On your cutting board, cut your green asparagus tips approximately 6 to 7 cm, set aside then with the rest slice them into thick chunks and add them to the cooking potatoes (approximately 25 minutes cooking time).

4 Lay out your fillets on your work surface, salt and pepper them, then using a thin knife make small slits where you will insert the garlic slices (confit).

5 Heat 2 tablespoons of olive oil with a knob of butter, then when it is very hot pan-fry your fish fillets 3 minutes on each side, then turn off the heat and cover.

6 Boil very salted water in a pot, then at boiling point plunge your asparagus tips cooking 3 minutes, then add 3.5 oz (100g) of peas for 1 additional minute.

Drain them and plunge your colander into ice water for 2 minutes, drain them and pour onto a plate, season and drizzle with olive oil and wrap with film.

7 Test your potatoes with the tip of a knife, if they are almost cooked then add your remaining 7 oz (200g) of raw peas (2 minutes).

8 Quickly drain your mash then pass it through a ricer with medium grid, put it back on the heat and dry it slightly, add 2 tablespoons of olive oil and the juice released by your fish fillets, test the taste and keep warm.

Assembly of the spring dish:

In your shallow dish pour part of your mash while hot then in the center align your fish fillets and cover with the rest of your mash

Then in the pan used for the fish fillets pan-fry on high heat