Ingredients for
4 people

  • Whole turbot1

  • Lemon grass10 g

  • Shallot60 g

  • thymeEnough

  • Extra virgin olive oil60 g

  • saltEnough

  • Asparagus16

  • pepperEnough

  • Red peppers2

  • Yellow peppers2

Preparation Rhombus with lemongrass with asparagus and confit peppers

  • Wash the rhombus in water and ice, then dry it with absorbent paper. Cut it into slices and brown it in a pan with oil, thyme, shallots and lemongrass, until the skin becomes crisp.
    Season with salt.
  • Clean the asparagus and boil them, then cool them by transferring them to a container with water and ice. Finally, sauté them until they become crunchy. Season with salt and pepper.
  • Wash the peppers and remove the skin. Cut them into cubes and bake them with shallots and thyme for an hour at 100 ° C.
  • Serve the turbot slices accompanied by peppers, asparagus and lemongrass finely cut and seasoned with a little oil.