Char with asparagus

Char with asparagus
Char with asparagus 5 1 Stefano Moraschini

Instructions

07271 CHAR with ASPARAGUS and TRUFFLE LIGHT SAUCE INGREDIENTS 4 PERSONS 4 fillets of Brook trout, 40 g of white truffle, 1/2 L water, 24 wild asparagus tips, 1 dl of Vintage Port, 80 g of butter, 10 g flour, salt and pepper.

PROCESS Cook the julienned truffles with the port and water, for about 12 minutes.

Linked with the butter worked with flour.

In a steamer and cook asparagus tips, keeping them slightly al dente and ben green.

Put in a buttered oven plate char fillets, add salt and pepper and cover with aluminum foil.

Cook for about 6 or 8 minutes depending on the thickness of the fish.

Place salmon fillets on individual plates, contornateli with asparagus tips and nappate with the julienned truffles and its sauce.

You can accompany with a toasted polenta.

Char with asparagus

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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