Wisk all ingredients together, taste and adjust seasoning if required.
Pea & Wild Garlic Leaf Puree:
Melt the butter and add in the shallots and soften. Add the peas salt & pepper and cover with water and bring to the boil. Remove from the heat and strain reserving the liquor. Put the peas into a blender, add the cream and blend. Correct the consistency, if needed, with the cooking liquor to a smooth puree. Pass through a sieve.
To Serve:
Warm the puree and put into a squeeze bottle and keep warm. Heat a frying pan with a little vegetable oil, season the fish on the skin and place skin side down into the pan and cook on a medium heat. Turn after about 3 minutes, the skin should be crispy, cook for a further 1 minute on the other side or until cooked, remove and keep warm
In a sauté pan add 100ml of water and 25gm of butter with a little salt and pepper and shake until emulsified. Add the peas, asparagus and finally the garlic leaf then turn out onto a draining tray.
Sauté the St George in a couple of knobs of butter and season, turn out onto the draining tray.
Arrange a few drops of the puree on the plate followed by the asparagus, peas and fish, drizzle around the vinaigrette, arrange the garlic leaf on the fish and a few pea shoots, grate some truffle over and around.