PREPARATION

Dry the lemon slices in an oven at 176-212°F in about 30 to 40 minutes. Still, I used the fresh lemon.

Peel the asparagus from the tip to the base and break the ends.
Blanch the asparagus 4 minutes in boiling, salted water and let them cool on a cloth.

Dab the knorhaanfilets dry, roll them in Mycryo cacao butter and fry them with the skin side down in a dry pan. Turn them over and let turn off the heat. Season the gurnard with salt and pepper.

Cook the pasta according to package directions. Heat some olive oil in a pan and add the finely chopped garlic, fry gently let one minute and then add the pasta and asparagus. Heat through thoroughly, season with salt and pepper. Arrange the asparagus on the plates and spread the paste over the asparagus.

Deglaze with the lemon juice and add the finely chopped flat parsley. Divide the resulting sauce over the pasta and arrange the gurnard on.