Parmesan-crusted halibut, summer truffle, vegetables and asparagus sauce

4 x 140g pieces wild halibut

Crust

100g grated parmesan 1 tsp salt 1 tsp masala spice 1 tsp curry powder ½ tsp turmeric

Asparagus sauce

250g bunch asparagus (retain top 6cm to garnish) 100g butter 50ml whipping cream 1 handful baby spinach

Garnish

2 tbsp cooked broad beans 8 blanched asparagus spears 8 blanched spring onions 1 summer truffle Thinly shaved pea shoots Wild garlic, chive and viola flowers Butter Sea salt

Method:

For the crust, put all of the ingredients into a food processor and blend until you get a fine crumb.

For the sauce, finely slice the remaining asparagus stalks, discarding the tough ends, and blanch in boiling salted water. Heat the butter in a pan and cook until nut brown in colour. Bring the cream to the boil then place in a food processor with the butter, asparagus and spinach, and blend until smooth. Season to taste.

To finish, dust the skin side of the halibut with the parmesan mix and place in a hot, dry, non-stick frying pan until the crust turns golden brown. Flip over and cook until ready (a couple of minutes, depending on how thick the fish is). Drop the asparagus tops, spring onions and broad beans into boiling water to warm through, then toss them in butter and sea salt. Pour some sauce onto a warmed plate with the halibut, and arrange the vegetables, truffle, pea shoots and flowers.