EASTER : Poached spring asparagus with mousseline sauce

INGREDIENTS FOR 4 PERSONS

•  4 x seabass fillets about 160g
• 1 x bunch of coriander
• 1 x pinch of Sichuan pepper
• 1 x avocado
• 1/2 x red onion finely chopped
• 3 x lime
• 1 x orange
• 2 x tbsp olive oil
• 2 x pinch of salt

METHOD 

1. Squeeze the lime and orange.

2. Prepare the marinade by mixing the coriander, lime juice, orange juice, red onion and olive oil. Add two pinches of salt. Optional : you can add 10g of grounded ginger. 

3. Cut the seabass fillets into cubes of about 1cm. Cover them with the marinade and set aside in the fridge for 30 minutes.

4. Peel the avocado and cut it into 16 slices and arrange them on 4 different small plates.

5. Cover with marinated fish. Add a few coriander leaves and Sichuan pepper.