Elevate your Ocean King Fish Cakes with in-season white asparagus and hollandaise sauce!

Serves 4

Ingredients
4 packs of Ocean King Fish Cakes with 90% Cod / 520g
1 bunch of white asparagus, washed and peeled

Method
Pan fry the Fish Cakes for 5 minutes on each side on medium-high heat until they are crispy.
White asparagus: Put the washed and peeled white asparagus in a pan with lightly salted simmering water, and boil for three minutes. Add half a litre of cold water to the pan, take it off the heat, and leave the white asparagus soaking for a minute before serving.

Hollandaise Sauce
Ingredients
250g Lurpak butter
3 egg yolks, at room temperature
Juice from ½ lemon
Maldon Sea Salt and pepper

Method
Prepare the butter by melting it in a saucepan so that the white of the whey falls to the bottom. The whey must not be used in the sauce as this will cause it to separate. Keep the clarified butter warm. Separate the yolks from the whites. Put egg yolks and lemon juice in a metal bowl that is placed over a water bath. 
Whisk the egg yolks and lemon juice over low heat until the mixture is light and frothy. It must be whipped well and for a long time. Next, pour a little of the warm clarified butter into one side of the egg mixture while whisking very well. Once emulsified, you can add the remaining butter. Take care that the hollandaise sauce does not get above 60 degrees as it will separate. If that happens, another trick is to add a few spoonsful of cold water.