Red mullet with asparagus and Sauce Cap Ferrat

Preparation

Cook both types of asparagus in heavily salted water until al dente, then immediately transfer to ice water to cool. Trim the asparagus to the same length and halve them lengthwise.

For the sauce, gently sauté the shallots with a hint of garlic in olive oil until translucent, then allow to cool slightly. Add the diced tomatoes, season lightly with salt, and stir in 10 cl olive oil. Slowly warm the sauce to around 50°C, then remove it from the heat. Just before serving, fold in the herbs and a few drops of lemon juice.

Briefly sauté the asparagus. Sear the red mullet fillets skin-side down for 1 minute, turn them over, then remove from the heat.

To plate, place the white asparagus in the centre of the plate and arrange the green asparagus diagonally on top. Spoon the tomato sauce over the asparagus, using it as a base for the red mullet fillets. Bon appétit!