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For the char:
- 400 g of char filets
150 g ricotta
100 g green asparagus
Bread crumbs, salt and pepper to taste
For the citrus vinaigrette:
- 125 g extra virgin olive oil
- 62 g lemon, orange or grapefruit juice
- Salt and pepper to taste
For the garnish:
- 120 g asparagus cut length wise
- 10 g cranberry jelly
For the mashed potatoes:
- 400 g potatoes
- 100 g extra virgin olive oil
Mixed herbs-minced (time, parsley, marjoram) salt and pepper
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Preparation
Remove the skin from the char filets, eliminating all the small bones using tweezers. Cut each filet into three equal parts and pound them lightly with a meat hammer, covering the filets with a piece of cling film, careful not to break the flesh, and store them in the fridge.
Prepare the filling by adding the ricotta to the asparagus cut into small cubes and previously sautéed lightly in olive oil and garlic. Combine all the ingredients and adjust the seasoning. Use a spatula to spread the filling over the filets, roll them and cook them in a preheated oven at 180°C for 10 minutes.
Peel potatoes and boil in salted water. Dice the herbs finely and squeeze them in a kitchen towel. Drain the cooked potatoes and add them to the olive oil, and finely chopped herbs, while nice and hot. Mix them energetically with a whisk, and adjust the seasoning.
Prepare the plate by placing a dollop of potatoes in the center (using a large spoon to help make an oval shape), and placing around it the tree filets of char, and garnishing with the asparagus cut lengthwise and previously sautéed with the oil and garlic. Dress everything with the citrus vinaigrette.
For the citrus vinaigrette, combine the ingredients and mix.
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