Gilthead and tempura asparagus with crispy canasta
Instructions
Cut the fillet of sea bream tidbits, pass them in the cold batter of rice flour and cold water, FRY in deep oil.
Flour and fry the asparagus tips.
Cut thinly the canasta and dress with oil, citronette white wine vinegar, salt and lemon juice.
Serve with the tempura.
Ingredients and dosing for 4 persons
- 1 thread of seabream
- 10 tips of asparagine
- Frying oil
- 1 canasta
- Lemon juice
- White wine vinegar
- Olive oil
- Salt
- For the tempura:
- 2 tablespoons of rice flour
- 4 tablespoons of cold sparkling water