Heat a large non-stick pan, add the butter and oil and when foaming pop in the fish. Cook for 2 minutes, flip over, season and put in the oven for 5 minutes.
In a pan, add shallots and ½ the butter and cook for 2 minutes. Add the fish stock, wine and garlic, pop in the clams and the asparagus. Put a lid on and cook for 4 minutes.
Strain into a clean pan, bring to the boil and reduce by half. Add the cream, bring to the boil and cook for 2 to 3 minutes then finish with a knob of butter. Pop the clams and asparagus in and stir through.
To serve, sit the fish on a plate, spoon over the sauce, asparagus and clams and top with chervil.
Heat a large non-stick pan, add the butter and oil and when foaming pop in the fish. Cook for 2 minutes, flip over, season and put in the oven for 5 minutes.
In a pan, add shallots and ½ the butter and cook for 2 minutes. Add the fish stock, wine and garlic, pop in the clams and the asparagus. Put a lid on and cook for 4 minutes.
Strain into a clean pan, bring to the boil and reduce by half. Add the cream, bring to the boil and cook for 2 to 3 minutes then finish with a knob of butter. Pop the clams and asparagus in and stir through.
To serve, sit the fish on a plate, spoon over the sauce, asparagus and clams and top with chervil.
