Recette rouget sicilien - Roseval - Fooding ®
Une recette de Simone Tondo, chef de Roseval à Paris. Recipe Pour 4 personnes, prep time: 40 minutes.
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Ingredients
- 4 rougets barbets de 200 g
- 16 tranches de guanciale poivré
- 12 suprêmes d’orange de Sicile
- 4 grosses asperges blanches
- 100 g de mizuna rouge
- 1 cuillerée à café d’huile de sésame
- 1 cuillerée à soupe d’huile d’olive
- 1 cuillerée à soupe de jus d’orange
- Poivre blanc
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