Roast vegetables with seaweed
In his recipe, chef Alexandre L'Horphelin roasts leeks, cabbage, artichoke bottoms and spinach in nori leaves and accompanies them with a Jerusalem artichoke sauce.
Line Saint Pierre, white asparagus, nasturtium flower
serves 4
Preparation time: 50 min
Preparation time : 40 min
Cooking time : 40 min
- 4 fillets of st. Pierre
- 8 white asparagus, size 22/32 (from the Bigouden region if possible)
- 40 cl chicken stock
- 100 g butter
- 4 nasturtium flowers
- 8 g curry powder
- 1 tbsp. olive oil
- Flower of salt
- Freshly ground pepper
1 - Prepare the asparagus: peel the asparagus until the nail penetrates the asparagus. Keep the peel. Sprinkle the asparagus with curry powder and place a few slices of butter on top. Bake in a preheated oven at 160°C for 20-30 min. To check doneness, prick the asparagus with the tip of a knife. It should go in easily. Collect the cooking butter.
2 - Make the curry juice: cook the asparagus peel in a saucepan with 35 cl of water for 30 min. Blend for 5 min until creamy. Strain the cream and reduce the juice. Blend the juice with the fresh butter and the asparagus cooking butter. Set aside.
3 - Prepare the chicken jus: blend the chicken stock with the butter.
4 - Prepare the fish: Brush both sides of the St. Pierre with olive oil and cook skin side down in a hot frying pan. Finish cooking with a knob of butter. Season with salt and pepper.
5 - Presentation: cut the asparagus in half lengthwise and then widthwise. Arrange on the plate, top with the curry jus, then the chicken jus. Top with the St. Pierre and nasturtium flower.
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