We invite you to discover the recipe for pan-fried asparagus with wild garlic and trout brandade with fresh goat cheese, perfect for a light lunch. This recipe made with white asparagus, green asparagus, potatoes, wild garlic, trout, and goat cheese is foolproof and full of flavors.
Peel the white asparagus, then cook it for 5 minutes in boiling salted water. Immerse it in cold water with ice cubes.
Peel the potatoes and cook them in salted boiling water to make a puree.
Place the trout fillet on a dish, skin side down. Season with sea salt and olive oil. Bake at 160 degrees for 10 minutes.
Out of the oven, scrape the flesh of the trout using a spoon and mix it into the puree, along with the fresh cheese cut into small cubes.
Mix vigorously with a wooden spoon and season. Transfer the mixture to a dish and broil in the oven.
Melt the butter in a pan with finely chopped wild garlic.
Then, add the white asparagus (cut in half lengthwise) and the green asparagus.
Cook for 6 minutes covered. Season with fleur de sel and chili powder.
To finish, serve and enjoy with the dish fresh out of the oven! Waste reduction tips: Feel free to return the fish skin to the oven for an additional 15 minutes to make chips, and use wild garlic flowers as decoration since they are edible!
0 servings
5
EN 
TH