Steamed ling with asparagus and beurre blanc

Ingredients

• 3 ling fillets, skin removed (around 160 g each)
• 6 asparagus spears, lightly peeled along the woody stem

For the beurre blanc

• ½ cup white wine
• ¼ cup white wine vinegar
• 1 eschallot, finely chopped
• 250 g butter, cubed, chilled
• Salt

Instructions

1. Prepare a steamer by bringing a medium saucepan (that snugly fits a bamboo steamer atop) of water to a simmer.
2. To make the beurre blanc, combine the white wine, vinegar and eschallot in a small saucepan and bring to a simmer. Cook until the liquid reduces to around ¼ cup. Whisk in the butter gradually until the mixture forms a thick sauce, then season to taste with salt.
3. While the wine reduces, place the fish onto a plate, skin-side down, then steam in the bamboo steamer for about 8 minutes, or until just cooked. 3 minutes before the cook time finishes, add the asparagus to the steamer and steam until tender, then remove from the heat.
4. Transfer the steamed ling and asparagus to a serving plate, sprinkle with salt and use a fine mesh strainer to strain over the beurre blanc. Serve immediately.

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