Wild Garlic Cream with Arctic Char and Asparagus Stalks

A delicious recipe for the asparagus season:

Rinse wild garlic, pluck stems and blanch leaves in boiling hot salted water. Dab dry, finely grind in hand blender (add stock if necessary).

Boil wild garlic puree with stock and wine and season with salt and pepper. Finally, thicken with cold butter cubes, perhaps add a dash of whipped cream.

For the garnish, pound coriander seeds coarsely and roast them without fat in a frying pan. Season char fillets on both sides with salt, pepper and coriander and sprinkle with lime juice.

Form fillets into a loop and roast with cleaned asparagus spears in butter, seasoning if necessary.

Place fillets with asparagus spears in the center of the plate, pour wild garlic cream around them.

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