Cod steaks with aniseed asparagus

Aniseed asparagus

Preheat the oven to 180°C.
Gently peel the asparagus using a vegetable peeler.
Place the white asparagus, star anise, white wine, lemon juice, fleur de sel, sugar and slightly salted butter on a large sheet of foil, then close the foil to create a parcel.
Place in the oven for 40 minutes at 180°C.

Vinaigrette

In a bowl, mix the honey, olive oil, chopped red onion, chopped coriander, sugar and ground ginger.
Set aside.

Cod steaks

Place the cod steaks in a dish, add a drizzle of olive oil and a pinch of fleur de sel.
Place in the oven for 12–15 minutes at 180°C.

Coriander and lime whipped cream

Pour the Alsace Lait Label Rouge crème fraîche from Alsace for pouring into the bowl of a food processor with a whisk attachment. Then whip the cream until stiff, adding the chopped coriander, the juice of one lime and a pinch of fleur de sel.

To serve

Arrange the asparagus and cod on a plate and add the vinaigrette and coriander and lime whipped cream. Garnish with a few Vitelotte potato crisps.

Enjoy! You're in for a treat!