ingredients

4 fillets of sea bream from our regions
24 green asparagus
20 g of butter
1 tbsp. to c. sugar
2 tbsp. to s. water
Grilled pepper
50 g radish
20 cl of liquid cream
5 cl of white wine
1 chopped shallot
10 cl of fish stock

Steps

Step 1

In advance. Wash the radishes, keep the tops. Peel the asparagus, cut the hard and stringy part. Cook them for 15 minutes in boiling salted water. Cool them in a container of cold water. Book.

2nd step

Meanwhile, in a saucepan, sauté the shallot and tops with a drizzle of olive oil. Add white wine and fish stock, salt and pepper, reduce to 3/4. Off the heat, add the cream and mix. Cut the radishes into thin julienne, add them to the sauce. Book.

Step 3

15 minutes before the tasting. Preheat the oven to 150 ° C (item 5). Place the bream fillets on a baking tray lined with lightly oiled parchment paper. Salt, pepper. Close the baking parchment paper and bake for 12 to 15 minutes. In a skillet, heat asparagus with butter, sugar and water. Let reduce until evaporation. Serve bream fillets topped with radish cream with asparagus.

tips

The gilthead seabream. His flesh is very tasty. You can also eat it raw, in carpaccio, pickled with herbs and orange.