French Cuisine Recipe : Baked cod with asparagus

Ingredients

500 g of cod, 1 kg of Asparagus, 3 stalks of celery, 2 onions, 2 cloves of garlic, ½ shallot, a few sprigs of wild garlic, 2 deciliters Noilly Prat, 2 deciliters fish fond, 4 deciliters cream butter, 3 sprigs of thyme 3 leaves laurel pepper salt

Peel the asparagus. Fill a pot with water and place the asparagus in cold water. Add a pinch of salt and bring water to a boil.
Remove the pot from the heat when the water boils. Let the asparagus cook further in the water.
Peel the onions and chop them finely. Cut the celery into pieces. Crush and peel the garlic. Chop the toes finely.
Melt a knob of butter in a pan. Stew the onions and celery in the butter. Add the garlic, thyme and bay leaf in. Simmer everything. This is the basis of the 'nage'.
Moisten with Noilly Prat and the fish stock. Let gently boil until the liquid has almost completely evaporated.
Pour the cream to the vegetables and let cook until sauce. Season with salt and pepper.

Cut the fish into not too large pieces and season with salt and white pepper.
Melt a pat of butter in a pan. Cook the fish on one side over low heat. Turn the fish over and turn off the heat. Let cook further.

Chop the shallot. Melt a little piece of butter in a saucepan. Stew the shallot in the butter. Add the wild garlic in and remove from heat.
Pour the cream sauce through a sieve. Mix in a blender to make the sauce a bit lighter.
Cut the asparagus into pieces and mix them with the shallot and wild garlic. Season with salt and pepper.

Put some sea lavender and asparagus on a plate. Put a piece and finish with the sauce.

Bon Appetit !