Asparagus Potato Pancake

Prep

1. Assemble the dish: place the fish cubes, finely diced tomatoes, and poached eggs on top of the pancake. Drizzle with hollandaise sauce, add a pinch of salt, pepper, and a few drops of olive oil.

Cooking

1. For the gravlax: mix 10 g of salt and 10 g of sugar, sprinkle over 100 g of fish. Grate the beet, cover the fish with it, and leave in the refrigerator overnight. In the morning, clean the fish and cut into cubes.
2. For the beurre noisette (optional): melt butter over medium heat, reduce heat after boiling, periodically skimming off the foam until the butter becomes clear and golden with a nutty aroma.
3. Prepare the asparagus: cut off the tough ends, slice the stalks into julienne strips 4 cm long and 1.5-2 mm thick.
4. For the hollandaise sauce: whisk 4 egg yolks with vinegar over a water bath until thickened. Gradually incorporate 100 g of butter (or beurre noisette), stirring until smooth, and add salt.
5. For the pancake: mix the sliced asparagus, 1 egg white, cornstarch, and a pinch of salt. Form the pancake and fry in butter for 4 minutes on each side until a golden crust forms.
6. Poach 2 eggs in boiling water for 3-4 minutes.