Gravad lax med varm örtvinägrett

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1. 1
   In a wide, shallow pot, bring 7 cups water to a boil over high heat.
2. 2
   In a medium bowl, whisk the flour and 1 cup water together until smooth, then whisk the mixture into the pan of boiling water to thicken; it should be the consistency of a milkshake. Add the lemon juice and a generous pinch of sea salt. Reduce the heat to low. The velouté should be hot but not simmering, about 150°F.
3. 3
   Put the sherry vinegar in a bowl and season with a pinch each of sea salt and white pepper, then stir in the mustard. Slowly whisk in the extra-virgin olive oil to emulsify. Chop the herbs and stir them into the vinaigrette. Set aside.
4. 4
   Line a plate or sheet pan with a kitchen towel. Season the halibut fillets with sea salt and white pepper, then place them in the velouté. Cook, turning the fish halfway through, until a metal skewer inserted into the thickest part of the fish for 5 seconds feels warm when touched to your wrist, 8 to 9 minutes.
5. 5
   Remove the fillets from the velouté with a slotted spatula to the towel-lined plate or sheet pan. Season lightly with sea salt and white pepper, then transfer the halibut fillets and asparagus to warm plates. Spoon the vinaigrette over and around the halibut and serve immediately.