- 5-6 new potatoes, peeled and diced
- 55g/2 oz butter
- freshly ground black pepper
- 1 fillet of turbot, trimmed and skinned
- 2 tbsp olive oil
- 5-6 asparagus spears
For the sauce
- 3-4 asparagus spears
- 1/2 glass white wine
- 1 tbsp chives, chopped
Boil the potatoes until tender. Drain well, mash with the butter and season.
Blanch all the asparagus spears for a few minutes until tender and drain well.
For the sauce, put 3-4 of the cooked asparagus spears in a food processor with the wine and blend until smooth.
Transfer to a pan and simmer for 2-3 minutes. Add the chives and season.
Season the turbot and fry in a hot pan with the olive oil for 1-2 minutes on either side.
Serve on a bed of mash with the asparagus spears and asparagus sauce.