Trim the ends of the asparagus. Remove the
fibrous outer layer. Peel the turnips. Keep some of the rootlets. Let the vegetables boil hard in salted water for 2 minutes. Pour the water out and set aside (for a while).

Peel and slice the shallots. Fry in a little
oil at low heat. Add brown sugar and
let it melt. Pour in the soy sauce and
reduce the mixture to a thick syrup.

Use a hand blender to chop the garlic,
and deep fry in oil in a deep kettle at
160 °C until golden-brown and crisp.
Cut the white muscle out of the shells.
Bread with ground pepper and fry quickly
on both sides in a red-hot pan. Slice the
lime and fry in a hot pan until soft and golden.

Serving: Heat the asparagus and turnips in a lump of butter. Arrange the fish on top of the onion compote, sprinkle with deep fried garlic. Arrange the vegetables around the scallops and garnish with lime and marsh yellow-cress.