Loup De Mer in Honey-butter Sauce with Potato-parsley Root Foam and Vegetables

Clean the gutted fish under running water and then pat dry with kitchen paper. Season the abdominal cavity with salt and pepper to taste. Peel and roughly dice the garlic. Fill five tea filters each with 2 stems of rosemary, thyme and about two cloves of garlic and place them in the fish's abdominal cavity. Put the olive oil in a large baking dish so that the bottom is covered and put the fish (400 g each) in it. Now drizzle the fish with a little olive oil as required and sprinkle with salt and pepper. Put the baking dish in the oven at about 180 degrees for 20 minutes.

Peel the parsley root and cut into small pieces. Pour the cream into a saucepan and add the parsley root pieces. Simmer with the pot open for about 20 minutes. Peel and dice the potatoes and cook them in salted water for about 20 minutes. Drain the potatoes and add to the cream and parsley roots. Now puree everything finely. To make the foam even finer, pass everything through a sieve and puree again.

Bring salted water to a boil in a large saucepan. Cut off the asparagus at the bottom about 1 cm and peel. Now add the asparagus to the boiling water and cook for about 3-4 minutes. Then take the asparagus out of the water and pour it directly into a large bowl with very cold water (e.g. with ice cubes). Remove the asparagus again, dry a little if necessary. Melt the butter in a pan and toss the asparagus in it. Season to taste with salt and pepper.

Heat the oil in a pan and add the tomatoes. Then add the honey to the tomatoes and let them caramelize for about 5 minutes. Season to taste with salt and pepper.

Peel shallots and dice very finely. Heat a tablespoon of butter in a saucepan and fry the shallots in it until translucent. Now add the honey and caramelize the shallots a little. Deglaze with white wine and vinegar and simmer over medium heat with an open saucepan for about 5 minutes. Reduce the heat further and stir in 1.5 tablespoons of heavy cream. Cut the butter into small pieces and gradually beat in. Pepper and lightly salt the sauce and finally add the zest of the lemon and, if you like, a little lemon juice.