Improvisation in the kitchen – Part 5

Tonight’s diner is “Filets de rougets sur un lit de purée de carottes au cumin” with a side of “asperges vertes croquantes et sauce au gingembre légèrement citronnée“.

The red mullet fillets were unfortunately very small and thus were tricky to cook. The dosage of cumin in the carrot purée was also tricky. No too much for the delicate taste of this fish, but enough to add some interest to the purée. The green asparagus came nicely, but I only cooked very few of them.

I’m sure I’ll find something to do with the rest of the asparagus for tomorrow’s lunch…

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