Cut the zander fillets into uniform rectangular pieces.
Salt the pieces well.
Wrap the loaf slices around the pieces of fish; two slices per each piece.
Fry the wraps carefully in butter and then bake in the oven, in 120°C.
Peel and cut the carrot into pieces.
Let them boil in orange juice and butter until well done.
Pour the liquid away and mash the carrot with crème frâiche, and season with salt.
Chill and combine with mayonnaise.
Cut the onion with a vegetable slicer or a sharp knife into thin, transparent slices.
Mix oil, balsamico, sugar and salt.
Combine with onion slices and stir well.
Let rest, covered with a lid, in a refrigerator for 12 hrs.
Before serving, pour the liquid away and season with black pepper.
Chop the stalks and boil in salty water with butter.
Lift the asparagus on paper towels, keep them separate and chill in a refrigerator.
This will help preserve their flavour and texture.