Seared pollock with caramelized onions is one of Norway’s national dishes. Here I have cooked the onions further, so that they are almost to be considered as a jam.
Cut the onion into thin slices and sprinkle with salt and sugar. Let it rest for 8 to 10 minutes. (This draws some moisture out of the onion, which facilitates the caramelization.) Melt the butter in a medium pot over low heat. Fold the onions into the butter until coated. Add the cloves and cook it gently, stirring occasionally, for 12 to 15 minutes, or until sweet and golden brown. (The higher the heat, the faster the browning, but a good result is best obtained with low heat and a little patience.) Set aside and keep warm.
Sear the bacon over medium high heat until crispy and golden brown. Push the bacon to one side and add the fish fillet to the pan, seasoning as you do so. Sear it in bacon fat for 2 to 3 minutes on each side, or until the meat flakes easily when poked with a fork. Set aside and keep warm.
Bring salted water to the boil in a large pot. Break one asparagus with your fingers to see where it breaks naturally. Cut off the dry, fibrous end of each asparagus and boil for 4 to 6 minutes or until almost tender. Serve right away.