Description
This recipe is brought to you by Yohann Gsponer, chef at the Restaurant Tout Un Monde in Grandvaux VD, during the “Fait Maison” Label’s “Rethought Asparagus” discovery week from May 16th to 22nd, 2022.
Ingredients
Scale
For 4 people:
- 600g Arctic Char (4 fillets)
- 400g asparagus (about 5 per person)
- 40g guanciale (2 slices per person)
- 1 grapefruit
- 2 tomatoes
- 2 shallots
- Some sprigs of parsley
- 40g butter
- 4 glasses of Chasselas wine
- 400ml cream
- Olive oil
- Salt / pepper
Instructions
- Finely chop the shallots. Sweat half of them in 10g of butter.
- Add the white wine and reduce by half. Add the cream and also reduce by half.
- Mount with 30g of butter. Set aside.
- Peel the grapefruit and cut into small dice. Cut the tomatoes into petals and dice. Add the remaining finely chopped raw shallots. Chop the parsley and add.
- Season everything (olive oil, salt, and pepper), mix well, and set aside.
- Trim the ends of the asparagus. Blanch in boiling salted water for 5 minutes. Refresh in cold water. Set aside.
- Sear the Arctic Char fillets skin side down in a pan with hot oil, season. Remove the skin. Place the fillets on a baking sheet with two slices of guanciale per portion. Bake for 3 minutes at 180°C.
- Reheat the asparagus in the oven. Arrange 5 pieces per person on plates. Season and drizzle with a few drops of olive oil.
- Place the fish on top, pour over the warmed Chasselas wine butter sauce. Add the grapefruit/tomato condiments. Some parsley leaves for decoration.
Enjoy your meal!
