Halibut with asparagus and dill

Procedure

1. Preheat the oven to 180 degrees Celsius.
2. Place the fillet skin side down in an oven-proof dish. Season with salt and pepper. Turn the fillet and bake the fish in the oven for around 10 minutes. Once the skin has come loose, the fish is ready.
3. In the meantime, make the sauce. Pour the white wine vinegar into a pan. Boil to reduce until almost gone then lower the heat, add three egg yolks and whisk.
4. Add melted, clarified butter in a thin trickle while continuing to whisk. This stops the sauce from splitting.
5. Add the almond flakes, capers, roughly chopped dill and salt and pepper before carefully reheating the sauce.
6. Cook the asparagus in plenty of water, adding salt and sugar to eliminate the bitter taste of the asparagus.
7. Place the fish on a plate and pull off the skin. Place the asparagus around the fish then pour over the sauce before serving.