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En Europe, on mange la rhubarbe au goût aigre principalement sucrée en dessert, dans les gâteaux ou les gratins. Elle est riche en vitamines A, C et en potassium. Elle stimule la digestion.
Idée de recette de saison: Compotée de rhubarbe et crumble de spéculoos.
Trim the asparagus and cut them into 2-3 cm long diagonal segments.
Bring salted water to a boil and immerse the asparagus. Cook for 6 minutes, drain and reserve in a warm oven preheated to 70 °C.
Season the fera fillets and coat them with flour. Brown them in a non-stick pan with a small amount of HOLL colza oil. Reserve in the oven with the asparagus.
To prepare the sauce, deglaze the pan with the white wine and lemon juice and reduce. Dilute the cornstarch in a small amount of cream and add this mixture to the white wine, stirring continually. Then incorporate the rest of the cream and adjust the seasoning.
Arrange the asparagus on four plates, top with the fera fillets, add the sauce, and garnish with lemon zests.
Le magazine qui fait la part belle aux fournisseurs et à la politique d'approvisonnement d'Eldora
