Line Saint Pierre, white asparagus, nasturtium flower

Vincent Prémorvan | 3/29/23

serves 4

Preparation time: 50 min

Preparation time : 40 min

Cooking time : 40 min

4 fillets of st. Pierre
8 white asparagus, size 22/32 (from the Bigouden region if possible)
40 cl chicken stock
100 g butter
4 nasturtium flowers
8 g curry powder
1 tbsp. olive oil
Flower of salt
Freshly ground pepper

1 - Prepare the asparagus: peel the asparagus until the nail penetrates the asparagus. Keep the peel. Sprinkle the asparagus with curry powder and place a few slices of butter on top. Bake in a preheated oven at 160°C for 20-30 min. To check doneness, prick the asparagus with the tip of a knife. It should go in easily. Collect the cooking butter.

2 - Make the curry juice: cook the asparagus peel in a saucepan with 35 cl of water for 30 min. Blend for 5 min until creamy. Strain the cream and reduce the juice. Blend the juice with the fresh butter and the asparagus cooking butter. Set aside.

3 - Prepare the chicken jus: blend the chicken stock with the butter.

4 - Prepare the fish: Brush both sides of the St. Pierre with olive oil and cook skin side down in a hot frying pan. Finish cooking with a knob of butter. Season with salt and pepper.

5 - Presentation: cut the asparagus in half lengthwise and then widthwise. Arrange on the plate, top with the curry jus, then the chicken jus. Top with the St. Pierre and nasturtium flower.

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