Sea bass with lemon and green asparagus
Instructions
Peel asparagus, wash and boil them for 5 minutes in salted water to a boil.
Drain, hold aside tips and cut the rest in half inch diskettes.
Heat the fish stock fish in a saucepan then soak up the sea bass Escalope, cover and cook 3 minutes on each side.
Drain the fish and keep it warm.
Please reduce the broth about 2 tablespoons of liquid and then add the lemon zest and the juice of half a fruit, the asparagus and butter, passed quickly into the flour.
Stir up the pot, add salt and pepper.
Place the sea bass dishes, nappate with the sauce and garnish with asparagus tips kept aside.
Ingredients and dosing for 2 persons
- 300 g of branzino (scaloppine from 150 g each)
- 50 g of butter
- 8 asparagus
- 1 lime
- 10 cl of fish fumet
- 1 teaspoon of flour
- Salt
- Pepper