Ingredients:
Fish fillet 200 gr
Olive oil 150 gr
Asparagus 100 gr
Potatoes 30 gr
Onion 10 gr
Broth 100 ml
Salt and pepper
Preparation:
Prepare the fish fillet by marinating it with salt and pepper. Prepare the cream: first we cut the potatoes into cubes, boil the asparagus a little in salted water, drain it and let it cool a lot. Meanwhile, sauté the onion in a bowl with a little olive oil, add the asparagus and potatoes, cover with broth and let it boil. Finally, we pass it in the mixer and then drain it to obtain a uniform mass. We prepare the fish by putting the olive oil on the fire until it reaches the appropriate temperature, we place the fish very carefully, as we have to remove it from the fire very quickly. This technique allows the fish to cook from the outside while at the heart stays tender.
Serving: place the cream on a plate and the confit fish on top. Decorate it with very thinly cut asparagus.
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