You need to peel the white asparagus to have a good experience. It should be peeled all the way around, just like you would peel a potato. There should be no rough spots, so you don't get fibers in your mouth.

The easiest way to peel them is to hold the head and peel down towards the bottom of the asparagus.

The head should not be peeled, and when you snap off the bottom part of the root, there should be no fibers hanging on it.

If there are, you need to peel more off. Then sprinkle your asparagus with a little salt and sugar on each side and vacuum seal them. Cook them in a sous vide/water bath. 30 minutes at 85 degrees Celsius (185 degrees Fahrenheit) and they are ready to serve.

The white asparagus taste fantastic this way because they don't lose any flavor to the cooking water. Additionally, the liquid stays inside your asparagus.

Start by ensuring that all the fish bones are removed from your plaice. We use thin plaice (about 1 cm thick) and generally count on 2 pieces per person - 1 for a fish fillet and 1 for a steamed fillet.

20 minutes before the plaice fillets are to be cooked, they need to be gourmet salted. That means sprinkling salt over them on both sides. This draws out some of the liquid from the fish and makes it more juicy.

Wipe off the salt from the fillets

Roll the fish and place a meat needle through it so it doesn't fall apart.

The plaice fillet can be steamed in two different ways:

Steam oven:Pour the white wine into a dish and place the fish in a greased rack/dish with holes in it. Steam the fish for 5 minutes at 85 degrees Celsius (185 degrees Fahrenheit).

Regular oven:Grease a small ovenproof dish, and pour the white wine into the bottom. Place the plaice fillets on top and cover everything with parchment paper.Steam it for 6 minutes.

Turn on a large, heavy-bottomed pan over medium-high heat. Add the butter and it should foam up before the fillets go on.

Whisk the egg yolks and place them on a plate. Put the flour on a separate plate and the breadcrumbs in a bowl.

Grind a little pepper and salt into the breadcrumbs.

Coat the fillets in the flour, then the egg yolks, and finally in the breadcrumbs.

Give them 2.5 minutes on each side and they are ready to serve.

We used a slice of this homemade toast bread. If you don't have it, use day-old bread that is toasted. Place the bread at the bottom of the plate and lay the butter-fried fish fillet over it. Then add a spoonful of Thousand Island Dressing, the shrimp, and the steamed plaice fillet. Garnish with dill and a slice of lemon.