recipe

Wallerloin with asparagus and brioche

The *fish* Knows Everything By Helge Hagemann hamburg

Catfish

400g catfish fillet
1 tbsp shiokoji

  • Portion the catfish into 100g pieces
  • Brush with shiokoji
  • cook in the oven at 180 degrees to about 45 degrees core temperature

Fermented asparagus

4 spears
2% salt
water

  • Place the asparagus in 2% brine and leave to ferment for at least 1 week
  • Cut the fermented asparagus spears into three equal pieces
  • BeurreBlanc200ml lacto-fermented saprigel stockbuttersalt
  • Bring the stock to the boil
  • Work in butter and season with salt

Baked asparagus

12 green asparagus spears
rapeseed oil
salt, sugar

  • Trim the asparagus and marinate with salt, sugar and oil
  • Roast in the oven at 180 degrees for about 10 minutes, serve immediately

Brioche

375g flour
30g sugar
20g yeast
30g milk
175g butter
225g eggs
15g salt

  • Mix the flour, sugar and yeast, add the milk, eggs, butter and salt and mix everything in a food processor for at least 10 minutes
  • Leave the dough to rise for about three hours, then knead again
  • place in a buttered loaf tin, leave to rise again
  • bake at 150 degrees for about 40 minutes
  • Leave to cool, cut into finger-thick slices and fry in butter, serve immediately