Net of St Pierre to asparaguses, citrus fruits juice reduction

Ingrédients for 4 people

• 4 nets of St Pierre of 150 g part with the skin, of the first freshness,
• 12 green asparaguses, gauged,
• 8 asparaguses violets,
• 1 green lemon juice,
• 2 orange juices,
• 1/2 grapefruit juices,
• 1/2 saffron pistil,
• 5 g of pepper powder of Espelette,
• White poultry zone,
• 3 dl of good olive oil,
• 50 g of butter.

Préparation :

Pour the juices of citrus fruits in small pan and put to reduce with the saffron pistil until half. Peel green asparaguses and violets, cut them to the 2/3 to keep only the best. Salt the nets of St Pierre and to reserve for the expenses.

Cook asparaguses in saltire or frying pan with olive oil net and the bottom of poultry white; pose a plate above and cook with choked. Check cooking.

Once cooked, pose them in botillon on four hot plates and cover; softly roast in an anti-adhesive frying pan the nets of St Pierre side skin with the olive oil. Turn over and add fresh butter for good sprinkle them. Once cooked, delicately dare them with horse on let us botillons asparaguses, heat the citrus fruits juices with the saffron, pour it in one to armour and emulsify with the olive oil, a little salt and pepper of Espelette.

Pour this vinaigrette emulsified in a tepid bowl and using a spoon with dessert, harmoniously pour this juice of an orange color on fish and asparaguses. Decorate the edges of the plate with pepper of powder Espelette and be useful hot.