Lukewarm Pescaccio of Sea Bream

A great fish recipe to make yourself:

Remove the skin from the bottom third of the asparagus spears and break off the ends. Cook in boiling hot salted water until al dente, lift out, rinse with ice cold water and drain. Cut in half diagonally. Skin the tomatoes, cut them into eighths and remove the seeds.

Rinse and dry the dorade fillets. Cut diagonally in thin slices from the skin and, if desired, lightly plate between two cut open freezer bags.

Heat four plates in the oven at 100 °C. Boil the verjus in a small saucepan by about half. Meanwhile, melt the butter and lightly roll until golden brown. Pour through a fine sieve. Remove 4 tbsp butter, place in a roasting pan and set aside. Add the reduced verjus to the remaining brown butter form and season with the aceto balsamic vinegar.

Remove plates from heat, brush each with a tiny bit of verjus butter and evenly distribute dorade fillet slices on top. Drizzle with remaining Verjus butter and sprinkle with fleur de sel and pepper.

Toss the asparagus spears in the remaining brown butter in the skillet.

Fold in the tomato fillets and season with salt and pepper. Spread the vegetables evenly over the pescaccio. Drizzle with a tiny bit more aceto balsamic vinegar, if desired.

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