Dish

Mullet fillet, purple artichokes, cherry tomatoes, green asparagus espuma

This recipe was featured at the "From Sea to Plate" exhibition during Monaco Ocean Week 2018. The sauce is an espuma made with green asparagus tips and salted and peppered cream.

Mullet fillet, purple artichokes, cherry tomatoes, green asparagus espuma
45 min
Préparation
10 min
Cuisson
55 min
Total
Difficile
Niveau

Ingredients for 10 people

  • 5 mullet fillets
  • 250 g of cream
  • 30 green asparagus spears
  • 200 g cherry tomatoes
  • 5 purple artichokes
  • 2 lemons
  • 2 white onions
  • Chioggia beet
  • Olive oil
  • 150 g black olives
  • Borage flower
  • Butter

Preparation

1
Peel and trim the asparagus tips. Boil the asparagus stalks.
2
Peel the purple artichokes.
3
Fillet the mullet.
4
Heat the cream and asparagus stalks. Blend, then strain through a fine-mesh sieve. Transfer to a siphon and set aside.
5
Cook the asparagus tips.
6
Slice the artichokes and sauté them with the cherry tomatoes (cut into quarters) and the black olives (halved).
7
Sauté the asparagus tips in butter.
8
Fillet the fish. Enjoy your meal!