During lockdown, Paul Green, head chef at 1887, The Torridon’s fine dining restaurant, has been sharing recipes using seasonal produce cultivated in the garden or growing wild on the estate, on the hotel blog.

Springtime signifies the arrival of one of my favourite ingredients of the year – asparagus. We all know its great health benefits and with the British season lasting only 3 months, now is a great time to get some of the green good stuff on your plate!

The other ingredients on this dish are almost secondary to this fine vegetable but are all seasonal and good for you.

BREADED PLAICE WITH HOLLANDAISE SAUCE
(SERVES 2)

FOR THE FISH
4 plaice fillets
25g plain flour
1 egg beaten
150g breadcrumbs
Vegetable/sunflower oil for frying

FOR THE GARNISH
10 New Potatoes 
10 asparagus spears

FOR THE SAUCE
3 egg yolks
200g melted butter
1 lemon
2tbsp white wine vinegar
Salt

METHOD

FOR THE SAUCE AND GARNISH
Whisk the egg yolk and vinegar in a bowl sitting on top of a pan of gently simmering water until it becomes thick and doubled in size.

Gently trickle in the warm melted butter, constantly stirring to emulsify everything.

Finish with salt and a squeeze of lemon juice. Keep the sauce in a warm place- too hot and it will split, too cold and it will set.

Boil the potatoes in salted water.

FOR THE FISH
Coat in a little flour, then egg followed by the breadcrumbs.

Heat a little oil in a wide enough pan and fry until golden then flip over and do the same with the other side.

Take the asparagus and snap off the woody ends.

Heat a bit of oil in a frying pan and cook for 1-2 minutes being careful not to overcook.

Season with a little sea salt and plate.