Ingredients
For
4
servings
4 green asparagus stalks
4 white asparagus spears
200 g broad beans
1 nice red beetroot
4 young carrots
1 leek (new harvest)
200 g new potatoes
poultry stock (to taste)
3 carrots
2 oranges
500 g fish stock of sole
sucro (emulsifier) (to taste)
Preparation
Put the Roast & Fry in a frying pan and heat well.
Fry the sole for 5 minutes on each side.
Wash and peel the asparagus.
Boil in salt water for 3 minutes and let cool down.
Leave to cool and take the beans out of their peel.
Peel and cook the beetroot, carrots, leeks and potatoes in the poultry stock until soft.
Keep the vegetables warm.
Wash and peel the carrots.
Peel the orange à vif.
Centrifuge everything.
Reduce the fish stock of sole to half, add the carrotorange juice and reduce to 1/3.
Season to taste and emulsify with a little sucro.
Assembly
Arrange the sole on the plate.
Dress the hot vegetables alongside.
Briefly froth up the sauce and serve alongside the sole.