Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
560 g fillet of hake back
520 g white asparagus
12 g chervil
120 g liquid cream 35 %
120 g of Cream of Parmesan cheese with lemon of Menton
40 g ofOrganic olive oil and chilli
20 g ofOrganic olive oil and lemon
Butter, rocket, salt and pepper.
Marinate the hake fillet with olive oil and organic chilli for 30 minutes. Plunge the asparagus into boiling salted water for 6 minutes. Remove from the heat and immediately immerse in ice water for a few moments.
Prepare the Cream of Parmesan cheese with lemon of MentonAdd the 35 % cream to the mixture over a low heat.
In a frying pan, mark the hake fillet on the skin side over high heat with theOrganic olive oil and chilli. Then finish cooking in an oven at 180°C for 5 to 7 minutes. Roast the asparagus in a foamy butter.
Then place the sauce, asparagus, hake and chervil in the bottom of the plate. Finish with a bunch of rocket in theOrganic olive oil and lemon. Salted and peppered.
For this regional recipe from the Chef of theFoodtime by aix&terra grocery storeSébastien Maufroy; replace the Aix&Terra Lemon Parmesan Cream with the Sweet garlic cream and summer truffle aix&terra or the Parmesan cream with summer truffle aix&terra.
Parmesan PDO is honoured by the starred chef Julien Allano who reinvents his famous Parmesan cream in the aix&terra style, adding the emblematic Menton lemon.
A slightly tart olive oil to spice up your salads.
Sweet garlic and summer truffle, a perfect combination...
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Long live Provence and Menton Lemon!
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