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Plaice with charred asparagus

Plaice with charred asparagus and roasted onion with white wine sauce and chive oil. Recipe for 10 people.

The asparagus season has started! In this dish, we serve charred asparagus with brill.

Ingredients

20units.itemsWhite asparagus
20units.itemsGreen asparagus
20golive oil with lemon
5gSugar
3gSalt
Water

10units.itemssweet onions
30gButter
Pepper and salt

700gbrill fillet
30gClarified butter

1Water
5gKnorr Professional Liquid Concentrate Fish
3Knorr Garde d'Or white wine sauce
0.5Chive oil

wood sorrel

Preparation

  1. Peel the white asparagus and place them in a suitable vacuum bag.
  2. Add the olive oil, sugar, and salt, and vacuum seal the bag.
  3. Cook the asparagus at 92°C for about 18 to 20 minutes in the combi steamer.
  4. Remove the asparagus from the vacuum and portion them.
  5. Peel the green asparagus and blanch them in water with some salt.
  6. Finish the asparagus with a blowtorch.

  1. Wrap the onions in aluminum foil and roast them in the oven for about 45 minutes at 175°C.
  2. Let the onions cool.
  3. Peel and halve the onions, season them with salt and pepper, and briefly fry them cut side down in some butter.

  1. Portion the brill fillet and brown the brill on both sides in the clarified butter.
  2. Season the brill with salt and pepper.

  1. Bring the water to a boil and add the concentrated fish stock.
  2. Add the white wine sauce and bring the sauce to a boil.
  3. To finish, stir the chive oil into the white wine sauce.

  1. Divide the fried brill along with the charred asparagus and onions over the plates.
  2. Pour the sauce over and garnish with some wood sorrel.