Roasted Figs with honey and rosemary
Dessert
Duration
15 min
Difficulty
Sea bass with asparagus and clementines
Cerisier Sauvage
Main course
Spring
Grill
Smoke
Duration
20 min
Difficulty
Ingredients
Sea bass
1 kg
Clementines
4
Aspergus
2 bunches
Thyme
1 bunch
Rosemary
1 bunch
Squashes
3
Butter
150 g
White vinegar
10 cl
Spring invites itself to the sea
Experience a combination as daring as it is colorful: sea bass, clementine and asparagus. With a minimum of work and the help of your wood pellet barbecue, unify all these flavors in a marriage that borders on perfection. We give you some tips to choose a fresh sea bass: bright eyes, shiny scales, red gills, marine smell. And if you can, go for a line bass.
01
Start by scaling, gutting and washing your sea bass. Then slice the clementines and put them in the sea bass with the thyme, rosemary, salt, pepper and olive oil. Reserve in the fridge.
02
Prepare the asparagus, cutting them to 1 cm from the base, peel them and put them in a dish with olive oil and salt.
03
Make the sauce: chop the shallots and put them in a pan with the white vinegar. Let it reduce almost to dryness then assemble your sauce with the butter squares. Once the sauce is finished, grate the zests of the 2 clementines and let it rest over a very low heat.
04
Put the sea bass and the asparagus in the barbecue at 200°C for 10 minutes. Then lower the temperature to 100°C for 5 minutes. Take out and enjoy!
Perfect recipes
By Montvel
