INGREDIENTS

2 large egg yolks

2 tablespoons fresh lemon juice

1 tablespoon mustard powder

100gr fresh celery leaves

150ml Extra-virgin olive oil plus more for serving

1 tab Celery Pesto Fresco SIPO

1 Garlic clove, smashed

2 tablespoons Salt plus more

4 Arctic char steaks, each about 4-cm thick

2 bunches Asparagus, trimmed

Flaky sea salt (such as Maldon)

PREPARATION

Blend egg yolks, lemon juice, and mustard powder in a blender add 50 gr of celery leaves and Celery Pesto Fresco SIPO. With machine running, drizzle EVO; blend until smooth. Transfer mayonnaise to a small bowl, cover, and chill.

Combine 50gr celery leaves, garlic, 2 tablespoons salt, and 1.5L water in a large deep, lidded skillet and bring to a boil. Add fish, cover, and remove skillet from heat. Let stand until fish is just opaque in the centre, 6-8 minutes.

Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain.

Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.

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