For the Fricassee
- 1 Red Seabream fillet
- 3 asparagus
- 1 fennel root
- 500gr wild greens
- 100ml extra virgin olive oil
- 2 eggs
- 50ml lemon juice
- Salt / Pepper
We fillet the fish and we make a broth with the bones.
We cut & clean the asparagus, fennel root & the wild greens and we Blanche them in hot boiling water.
We at them at cold water to preserve the green colour.
We sautee the fish with evoo in a pan. In an other pan we sautee the asparagus, fennel root & wild greens with evoo.
We add some lemon juice & some of the broth. In a bowl we mix the eggs white with the lemon juice until its foamy.
We add the egg yolks.
We whisk together with some of the broth and we put all of them in the pan with the greens.
We serve by ending with evoo.