Sea bream with Jersey Royal potatoes, asparagus and garlic aioli Author: Longsands Fish Kitchen Serves: 4 Ingredients 3 egg yolks 1 tbsp English mustard juice of 1 lemon 400ml rapeseed oil 1 bulb garlic 500g Jersey royal potatoes 300g asparagus 4 fillets of sea bream, scaled and pin-boned 2 knobs butter Maldon sea salt Instructions