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Method:

 

Fresh asparagus for serving.
Poach  the cod in salted water at 70 degrees celcisu for 10 minutes.
Steam the asparagus in lightly salted water with butter for 3 minutes.


Asparagus puree

In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the asparagus into a steamer basket over the boiling water and steam...

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Method:

 

Fresh asparagus for serving.
Poach  the cod in salted water at 70 degrees celcisu for 10 minutes.
Steam the asparagus in lightly salted water with butter for 3 minutes.


Asparagus puree

In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the asparagus into a steamer basket over the boiling water and steam for 10 minutes. Let cool slightly and reserve steamer water.
Transfer the asparagus to a blender or food processor and puree until you reach your desired consistency, adding liquid in 1/4 increments if needed, taste with salt and lemon juice.
Serve with whipped crème fraiche and sliced truffle if the occasion is right.

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Ingredients 4 persons
  • Asparagus puree
  • 12 ounces asparagus
  • chopped
  • Pieces of 120 gr cod loin
Recipes. The Cook & Chef Institute