Harder from the grill with green asparagus

Name: Harder from the grill with green asparagus
Ingredients: 100 g mullet fillet without skin; 100 g Cress; 100 g Warm milk; 50 g beurre noisette; 1 units.items bunch of green asparagus; 1 l fish fumet; 1 Cream; 10 g dried hijiki seaweed; 300 g mashed potatoes

A firm fish fillet, very suitable for grilling.We combine the mullet with a nage of watercress, green asparagus, and potato espuma.

Ingredients

100gmullet fillet without skin

100gCress

100gWarm milk

50gbeurre noisette

1units.itemsbunch of green asparagus

1lfish fumet

1Cream

10gdried hijiki seaweed

300gmashed potatoes

Preparation

Peel a bunch of green asparagus. Cut off the ends and save them.
Blanch the asparagus briefly (until just tender), brush with a little oil, and grill all over.
Save the cooking liquid. Add salt to taste.

Take 1 liter of fish stock, add 0.5 liter of the cooking liquid and the ends of the asparagus.
Let it reduce and cook the asparagus pieces until tender.
Add (warm) 100 grams of watercress and blend until smooth.
Strain and add about 1 dl of cream. Add salt if desired.

Cook 300 grams of pureed potatoes until done.
Pass through a sieve, add 100 grams of warm milk and 50 grams of beurre noisette.
Ensure a smooth mixture. Transfer to a siphon and charge with two cartridges.
Place in a bain-marie at 65°C.

Soak dried hijiki seaweed in cold water.
Then place it in a little fish fumet and let it marinate.
Fillet the mullet and remove the skin. Brush with oil and grill on a lava stone.
Season with salt.
Spoon some warm nage into a bowl, drape the grilled asparagus and seaweed around it.
Place the mullet in the center and pipe some potato espuma over it.