Family Best Time >> Food

Red mullet and green asparagus with vinaigrette on a bed of onion jam


Ingredients:4 people
  • small red onions
    about 120 g
  • sugar
    100g
  • grenadine
    3 tablespoons
  • sauternes white wine
    1/2 litre
  • green asparagus
    12
  • basil
    1 bunch
  • olive oil
    7 tablespoons
  • lemon
    1/2(juice)
  • red mullet fillets
    8 (800 g)
  • chopped tarragon
    1 tablespoon
  • olive oil
    2 tablespoons
  • diced tomato
    1 tablespoon
  • fresh tarragon
  • salt and pepper mill


Preparation:
  • Preparation time:45 minutes


Difficulty:|usr 2]

Peel the onions and cut them into strips. Caramelize the sugar, stirring occasionally so that it browns evenly.

Add the onions to the sugar and moisten with the grenadine and the white wine. Reduce the syrup over a low heat, then leave to cool, then season with salt and pepper and add the tarragon.

Wash the asparagus, peel them and blanch them in salted water.

Wash and finely chop the basil. Then make a vinaigrette with olive oil, salt, pepper, lemon juice and basil.

Salt and pepper the red mullets and brown them for 5 minutes on each side in olive oil

Arrange the onion jam in the middle of the plates. Arrange 2 red mullet fillets per plate and surround them with 3 green asparagus.

Pour a drizzle of vinegar over the red mullet and asparagus. Garnish with fresh tarragon.

Red mullet and green asparagus with vinaigrette on a bed of onion jam

Source:La Nouvelle Cuisine for all seasons. Chanteclerc