Directions:

1. Boil Madeira Wine and reduce to 1/3 of volume, then add the veal stock, and simmer for another 15 minutes. Add butter to season and strain.

2. Place sea cucumber in boiling water and boil, then place in ice water. Add butter to pan and fry on low heat slowly. Add sauce, and simmer for 5 minutes.

3. Chop potatoes and bring to boil, then cook on low heat for 2 minutes. Then fry with olive oil. To plate, start with potatoes and place sea cucumber on top;

4. Roll up asparagus and carrots to garnish. Drizzle sauce over sea cucumber.