Brandy Fillet on Saffron Mashed Potatoes, Spinach and Asparagus in Champagne Sauce

Mix the olive oil with the fish seasoning in a plate. Turn the fillets in it and sear them in a pan over medium heat for approx. 3 - 4 minutes, depending on the strength of the fish, until crispy, turn the pan off the heat and let it simmer for 1 - 2 minutes in the pan's post-heat.

Sort the spinach leaves, wash them thoroughly and drain them. Blanch the spinach in salted water for 3 minutes, sieve it and rinse in cold water. Gently squeeze out the spinach by hand. Season the spinach leaves with a small piece of butter and brown butter, garlic, salt, cayenne pepper and a pinch of nutmeg. Cook, season and serve.

Wash and peel the potatoes and cook them in the broth with the spices until soft. Drain in a sieve and remove the ginger. Press through the potato press and process into a puree with cream and nutmeg.

Peel the asparagus each time. Cook the white asparagus for about 11 minutes. Furthermore, the green asparagus is fried in brown butter in a pan for 5 minutes and then the cooked white asparagus is added. Both asparagus are fried together for another 3 minutes.

Sift the powdered sugar into a saucepan and let it caramelize over a mild heat. Deglaze with champagne and simmer the liquid to a third. Pour in the broth, add the bay leaf and peppercorns and simmer again to a third. Stir in the cream and season the sauce with salt and a pinch of cayenne pepper. Add the lime zest to the sauce and let it steep for a few minutes. Pour off the sauce through a sieve and stir in the butter with the hand blender.