Saint Pierre fillet, morels, green asparagus, cocoa nibs tuile and yellow wine sauce

Preparation

• Tiles
• Mix all the ingredients except the nibs and the chili.
• In a hot non-stick pan, pour the preparation flat and cook.
• Almost at the end of cooking, sprinkle with nibs and chilli.
• Drain the tile on a sheet of absorbent paper and let cool.
• Repeat the operation for the entire device.
• Blanch the scallions in salted boiling water then grill them on a plancha or in a pan.
• Cream of mushroom :
• Slice the button mushrooms very finely.
• Cook the shallot cold start, add the mushrooms and stir constantly.
• Add the chopped garlic clove. Let it sweat.
• Moisten up with poultry broth.
• Reduce by ¾, then add milk and cream. Bring to a boil and mix with a xanthan tip. Season.
• Switch to Chinese and reserve in a bain-marie.
• Cut the wood of the asparagus. Blanch the 16 asparagus and set aside.
• Cut shavings with a peeler from the two raw asparagus. To book.
• Morels:
• Rehydrate the morels in cold water, filter the water and set aside. Wash them.
• Sweat the chopped shallot and thyme, add the morels and sweat. Deglaze with the yellow wine.
• Reduce until almost dry.
• Wet to height with filtered water.
• Reduce until almost dry. Salt, pepper, set aside.
• The Saint-Pierre:
• Remove the skin, collect the fillet.
• Season with fine salt and sprinkle with cocoa.
• Cook them a la plancha on parchment paper oiled with a brush, 2-3 minutes on each side depending on the thickness.
• Risotto:
• Sweat the chopped onions, add the rice with the thyme.
• Pearl and deglaze with white wine.
• Reduce to dryness and moisten with the vegetable broth.
• Just before dressing, add the Parmesan and cottage cheese to bind.
• Sauce :
• Mix 100g of mushroom puree with the 2 tbsp. tablespoons of yellow wine. Dissolve with 2 tbsp. of milk.
• Dressage:
• Spread the mushroom puree with a spatula.
• Make quenelles with the risotto and place them on the mash.
• Place the asparagus on top.
• Place the morels between.
• Finish with the Saint Pierre fillets.
• Sprinkle with raw asparagus shavings.
• Draw a bead of sauce on the plate.
• Break the nibs tiles and place them on the preparation.

Recipe designed by Sébastien Roux, chef of the Golfe Hôtel in Brides-les-Bains and Nathalie Négro dietician and head of the Brides-les-Bains Thermal Baths Nutritional Center.

Trick

Wholemeal black rice is rich in fiber, minerals and group B vitamins.
It also benefits from a low glycemic index. This means that it will not raise blood sugar for too long and for too long.
Saint-Pierre is a lean fish. It therefore contains little fat (1%) but it is a good source of protein (16%).

Health tips

The distribution on the plate is of the order of ½ for the vegetable, ¼ for the meat, ¼ for the starch.
It is a good measure that can be kept at home. This allows us to cover our micronutrient needs and ensure good satiety and good satiety from one meal to the next.