1. For sauce

    • Mix well Knorr White Sauce with wasabi and Knorr Aromat to taste.
  2. For asparagus

    • Boil asparagus in hot water for 2-3 mins and transfer into ice water tomaintain the colour.
    • Add in chopped garlic, butter, thyme and Knorr Aromat to taste.
  3. For Fish

    • Combined all ingredients and marinade for about 45 mins.
    • Put in a vacuum pack to sous vide for 20 mins in 55 degrees.
  4. Serve

    • Pan fried till crispy skin.
    • Serve with caviar eggs, asparagus and wasabi white sauce.