This dish came out so amazing i wanted more, and now I'm experimenting with different veggie emulsions to go with different meats and fish dishes. But now it's time to write the recipe for this one which was a huge success for a dinner party last week!
I apologize for the pictures, but i was busy serving a whole lot of people with not enough lighting and a whole lot of wine! Not a good combination for good pictures!
Printable Recipe - click here
4 - 6 ounce flounder fillets
1/8 teaspoon cayenne pepper
1/8 teaspoon cardamon powder
1/8 teaspoon smoked paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
1 1/4 cup vegetable stock
1 bunch asparagus ( about 2 cups chopped, tough bottoms removed)
2 shallots, chopped
1 lime, juiced and zested
1/2 teaspoon baking soda
6 tablespoons unsalted butter
salt and pepper to taste
In a saucepan, heat vegetable stock, asparagus, shallots and lime juice. Bring to a simmer and cook over low heat for 10 minutes until asparagus are fork tender. Add baking soda and cook another 2 minutes, it will bubble up, so keep stirring. I use a immersion blender, but you can just use a regular blender. Blend the mixture until creamy. If using a blender, pour mixture back in the pan and slowly incorporate the butter and lime zest. Season to taste with salt and pepper. Run it thru a mesh sieve and serve warm. If not using right away, refrigerate and then heat on a double boiler.
Mix all spices, salt and pepper. Squeeze lemon juice all over fish fillets and sprinkle with spice mixture.
Heat olive oil in a frying pan and quickly sear fish on both sides, it should take about 1 1/2 to 2 minutes a side.
Serve the emulsion on the bottom of the plate, top with some fresh watercress or arugula and place the fish on top. Serve warm.