Carpaccio of Dorade and Asparagus
Carpaccio of dorade and asparagus is a recipe with fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g Green Asparagus
- 4 tbsp olive oil
- Salt
- 0.5 tsp Sugar
- 2 Tomatoes
- 200 g dorade fillet
- 1 tbsp white balsamic vinegar
- Pepper (freshly ground)
- thyme blossoms (for garnish)
Instructions
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1.
Peel the lower third of the asparagus and cut the stalks diagonally into thirds or halves. Sauté in 1 tbsp hot oil for 2-3 minutes. Salt, sugar, and let lightly caramelize. Add a little water, cover and steam gently for about 8 minutes.
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2.
Blanch the tomatoes, shock them, peel, quarter, seed, and slice into strips. Remove the asparagus cap and allow the liquid to evaporate again. Take off the heat, cool the tomatoes slightly, and let them warm to lukewarm.
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3.
Brush plates with a little oil. Rinse the fish, pat dry, and cut diagonally into very thin slices. Arrange on the plates, drizzle with remaining oil and balsamic vinegar. Season with salt and pepper, add the vegetables, garnish with thyme blossoms, and serve.
