Course: second
Difficulty: easy
Serves: 4
Time: 20′ prep + 25′ cooking
INGREDIENTS
1500 g of sea bass
500 g di green asparagus
20 g of butter
Flour 00.
Extra virgin olive oil
Storica Bianca
A pinch of salt
A pinch of sugar
Pepper
Lemon
Parsley
PREPARATION
Step 1
Clean, desquamate and fillet the sea bass. Flour the fillets, pan-fry for about 15 minutes with a little olive oil and
sprinkle with grappa Storica Bianca.
Step 2
Clean and cut the asparagus into small chunks, about one centimeter large. Leave the tips whole then scald them for 5 minutes in boiling water with a pinch of salt and sugar. Drain and transfer the asparagus to the pan where the sea bass fillets have been removed in the meantime.
Cook the asparagus for another 5 minutes with a little water.
Step 3
Return the fillets to the pan along with the asparagus, mix everything with a knob of butter, and serve using the asparagus tips as decoration. Garnish with parsley and lemon to taste.