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Asparagus recipe: Feuillet of Asparagus and turbot
Ingredients for 4 servings:
32
Mainz asparagus, I. Variety
200 g turbot
180 g puff pastry 1 egg yolk
6 cl asparagus broth 6 cl
Rheinhessen Riesling dry
1 shallot 1 bunch chervil
200 g butter 1 / 2 lemon 1 tablespoon
. Creme fraîche
salt pepper
Preparation: bite to cook asparagus.
Puff pastry to about 4 mm thick roll, into 4 rectangles, about 7 x 15 cm
cut, rich with yolk and bake. < br> turbot, cut into four portions and steam stew.
asparagus soup with Riesling and finely chopped shallots
boil and boil to half. Cold butter in small pieces with
the whisk in the broth beat. With pepper, salt and lemon
gradually, no longer cook. Creme fraîche and subjected
feingezupften Chervil leaf litter. Puff pastry lengthwise
halve halved asparagus and puff pastry on the floor,
that one piece of turbot, puff pastry lid and hang up on
the plate with the sauce dish.
Rubrik: Fish
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