Scorpion Fish with Citrus Vinaigrette

Ingredients

• 2 small Scorpionfish (ready to cook, with head)
• Salt (and)
• freshly ground Pepper
• 2 small Herb bouquets (with parsley, marjoram, thyme, rosemary)
• 1 tablespoon Orange peel
• 2 tablespoons Clarified butter
• 600 grams green Asparagus
• 200 grams red and yellow Cherry tomatoes
• 20 grams Butter
• 1 tablespoon chopped fresh Marjoram
• 3 tablespoons Lemon juice
• 2 tablespoons Orange Syrup
• 3 tablespoons Marjoram oil

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