Fish with Asparagus

• 4 fillets of Alpine Salmon, 160 g each
• Maldon salt
• Lime oil
• 2 limes
• Approx. 16 white asparagus
• 1 lemon
• 1 bread roll
• Salt, sugar
• 100 g shallots
• 2 tablespoon Noilly Prat
• 4 table spoons white wine
• 10 tablespoons fish broth
• 2 tablespoons cream
• 100 g butter
• Salt, pepper, nutmeg

For the white wine fish sauce, boil the chopped shallots with Noilly-Prat, white wine and the fish broth almost to a complete reduction. Add cream, cook for a short time, then mix in the butter and season with salt, pepper and nutmeg. Peel the asparagus from the top down. Cook the skins with water, salt, sugar, lemon juice and the bread-roll for 5 minutes, and strain. Then cook the peeled asparagus in this broth until they still have a bit of bite to them.  Cut the asparagus into 1cm pieces and place them on a plate. Remove any bones from the fish fillets. Salt the fillets and cook at 80°C for 8 minutes in a bamboo steamer. Remove the skins and drizzle some lime oil over the fish. Arrange the asparagus and the sauce, placing the fish on the asparagus.