Sea bream with asparagus and pine nut butter
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Measuring spoon
- Tongs
- Spoon
- Serving platter
- Plate
Ingredients
- 2 tbsp pine nuts
- 50 g butter
- 2 gilthead seabream (organic)
- 800 g raclette potatoes
- 500 g white asparagus
- 1 organic lemons
- 1 tbsp olive oil
- 1 ½ tsp salt
- a little pepper
- 1 tsp smoked paprika
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