Trout marinated in citrus fruits, green asparagus from Isle sur la Sorgue, creamy garden tagette

Tradition revisited

INGREDIENTS

• 500g of trout
  0,40L olive oil
  1 yellow lemon
  1 lime
  1 lemon caviar

• 8 asparagus spears
  100g of liquid cream
  0.050g of tagetes
  200g coarse salt

PREPARATION

• Marinate the trout with the coarse salt for 1 hour, rinse with water and add olive oil (3/4 of the olive oil and citrus peel).
• Leave to marinate for 24 hours.
• Infuse the tagette in the hot cream, then cool and whip the cream. Add the lemon caviar.
• Cook the asparagus in boiling water.
• With the rest of the oil, prepare a virgin sauce with the chopped tagetes and diced lime and yellow lemon.
• Cut the trout into small pieces. Serve the asparagus warm and the creamy sauce chilled.
• Finish by placing the citrus fruit sauce on the asparagus.

Think of citrus fruits to enhance your dishes. A tasty recipe with original flavours that will put some pep in your kitchen!