Pan-Fried Cod With Spring Vegetables

Ingredients

• 500 g white asparagus, peeled and trimmed
• 600 g new potatoes, cut in half
• 300 g baby carrots, peeled
• 1 bunch spring onions, trimmed, coarsely chopped
• 2 cloves garlic, peeled and coarsely chopped
• 1/2 bunch parsley, finely chopped
• 4 stems dill, finely chopped
• 250 g softened butter
• 2 None shallots, peeled and finely diced
• 8 None peppercorns, crushed
• 40 ml white wine vinegar
• 3 None egg yolks
• 4 tbsp lemon juice
• 600 g cod fillet or firm white fish with skin on
• 2 tbsp flour
• 2 tbsp sunflower oil