Sea bass with crispy asparagus, spinach cream and red caviar and chive sauce

Salt and pepper the perch, drizzle with lemon juice. Place in a wooden steamer for 6 minutes.

Clean the asparagus, coat it in flour, then dip it in beaten egg and roll it in breadcrumbs.

Heat the oil in a saucepan to 180 degrees. Sauté the asparagus first, then add salt.

For the cream, blanch spinach leaves for a few seconds in boiling water. Cool in ice water.

Chop the leaves in a blender, add cream cheese and salt.

For the sauce, sauté finely chopped shallots in butter in a saucepan. Add wine and reduce the sauce by half. Add cream and reduce the mixture by half again. Add salt and pepper, remove from heat. Stir in chopped chives and salmon caviar.