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.
Source:La Nouvelle Cuisine for all seasons. Chanteclerc
