Preparation
When the pan is hot, add some oil and put the fillets of fish with skin on the pan. Brown them without touching them. Put them into the oven.
Take some new potatoes, put them into a casserole full of salt water and boil for a while. Brown them in a pan and put into the oven.
Peel the asparagus, cut them and cook them with some red wine. After the cooking, put into some ice and water in order to maintain them red.
Red onions jam
Use a kg of onions, 400 gr. of sugar and the juice of two lemons. Leave them macerate for one night and cook in a casserole until the liquid is lightly candied.
Arrangement of the dish
Take a dish, place a bit of jam, the potatoes and the asparagus and, at last, the fillet of bass. Pour some caviar sauce on the fish (you make it mashing some fish broth, cream and a coffee-spoon). |
