Chilean Sea Bass with Hazelnut Rolled Asparagus fron chef Luis Chikiamco from the philippines. A recipe with nice and elegant. Fabulous

Serve 8

Ingredients 

1 carrot

1 onion

1 stem onion leek

2 mangoes

250 grams Chilean sea bass (or lapu lapu), sliced into 2

salt and pepper, to taste

1/4 cup fresh milk

114 cup water

1/2 cup cream, divided into 2

portions

4 to 5 asparagus stalks

iced water

1 egg white

1/2 cup ground hazelnuts

1/4 cup cooking oil

Method 

Preheat oven to 300°F. Slice carrot, onion and leek into cubes to make a mirepoix. Set aside. Cut rnangoes into large slices horintaIly. Season fish wh salt and pepper. 

Place 1 to 2 mango slices cn each piece of fish (reserve remaining mangoes for sauce). Roll fish and fasten with a toothpick. In a baking dish, pour in milk, water, 1/4

cup of the cream and the mirepoix. 

Add fish. Cover baking dish with foil and bake until fish is fully cooked.  Remove fish and reserve the liquid.

Cut out hard ends of asparagus. Blanch asparagus in boiIng water then imrnecl Lately plunge into a bowl of ice cold water. Drain asparagus and dip in egg white, Roll in hazelnuts. In a skillet, heat oil and frj the asparagus until nut coatrig ¡s set.

Make mango sauce for Chilean Sea Bass with Hazelnut Rolled Asparagus

In a blender, combine remaining mangoes, remaining 1/4 cup cream and 1/2 cup of te reserved liquid. Blend until smooth, 

To serve: Arrange fish on dinner plate. Add asparagus on the side. Pour in mango sauce.