Fried Halibut with Green Asparagus

Peel shallots and chop very finely. Melt 1 tablespoon of butter in a saucepan and saute shallots until golden yellow. Add fish stock and lemon juice. Reduce by half over low heat and then strain through a sieve. Keep warm.

Preheat oven to 50°C (approximately 125°F). Peel lower third of asparagus and cut off hard ends. Cook in boiling salted water with 1 teaspoon sugar for 8-10 minutes. Remove with a slotted spoon, drain and keep covered in oven to stay warm.

Blanch tomatoes for a few seconds. Shock, peel, quarter, core and cut into cubes. Heat oil in a saucepan and saute tomatoes for 1-2 minutes. Season with salt and pepper.

Rinse halibut fillets, pat dry and cook for about 3 minutes on each side in a pan with 2 tablespoons melted butter. Season with salt and pepper. Spread tomatoes on top of fillets and sprinkle with parsley.