Wolffish with buttermilk-sambai jus, asparagus, smoked potato and vadouvan crisp

Method

1. Smoked potato mash: smoke the milk and the butter with wood dust in a smoker or barbecue. Put the halved potatoes in the Thermomix and cook 25 min / 100°C / speed 1.
2. Drain the water, add the smoked milk and butter and mix 20 sec / speed 3.
3. Add the chives and mix 10 sec / speed 3. Cover and keep warm.
4. Wild garlic oil: put the wild garlic and grapeseed oil in the bowl and heat 6 min / 80°C / speed 6.
5. Then blend 1 min / speed 10 and pour through a fine sieve. Set aside in the fridge.
6. Asparagus: cut off the ends, drizzle with olive oil, salt and pepper and grill until done in a grill pan or on the barbecue.
7. Jus: put the shallot in the bowl and chop 5 sec / speed 5.
8. Push everything down, add a dash of olive oil and sauté 4 min / 120°C / speed 1.
9. Add the grated lime zest and white wine and cook 5 min / Varoma / speed 1.
10. Add the buttermilk and heat 4 min / 90°C / speed 2.
11. Pour through a sieve and return to the bowl. Add crème fraîche, cream and sambai to taste and mix 6 min / 95°C / speed 2.
12. Add the butter and mix 30 sec / speed 4. Season with salt and pepper and keep warm.
13. Vadouvan crisp: put the egg, flour and vadouvan in the bowl, season with salt and pepper and mix 20 sec / speed 4. Fry the crisps on both sides in a pan, or place them on a silicone mat and bake for 6 minutes at 160°C.
14. Vacuum-seal the wolffish. Place the peeler in the bowl, fill the bowl with water and cook the fish sous-vide 10 min / 60°C. Remove the fish from the bag and grill briefly on both sides.
15. Plating: spoon smoked potato onto the plate, place the wolffish on top, arrange the asparagus alongside, spoon the jus around, drizzle with wild garlic oil and garnish with the vadouvan crisp.