Page updated on 16/11/2022
Sommaire
Tradition revisited
INGREDIENTS
- 500g of trout
0,40L olive oil
1 yellow lemon
1 lime
1 lemon caviar
- 8 asparagus spears
100g of liquid cream
0.050g of tagetes
200g coarse salt
PREPARATION
- Marinate the trout with the coarse salt for 1 hour, rinse with water and add olive oil (3/4 of the olive oil and citrus peel).
- Leave to marinate for 24 hours.
- Infuse the tagette in the hot cream, then cool and whip the cream. Add the lemon caviar.
- Cook the asparagus in boiling water.
- With the rest of the oil, prepare a virgin sauce with the chopped tagetes and diced lime and yellow lemon.
- Cut the trout into small pieces. Serve the asparagus warm and the creamy sauce chilled.
- Finish by placing the citrus fruit sauce on the asparagus.
Think of citrus fruits to enhance your dishes. A tasty recipe with original flavours that will put some pep in your kitchen!
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Practical information on Trout marinated in citrus fruits, green asparagus from Isle sur la Sorgue, creamy garden tagette
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