Surmullets with green asparagus

Ingredients for 4 :

4 surmulets, 20 cl of low single cream, 100 gr of strong chorizo, ½ onion, the zest of ½ lemon, 1 lemon, 5 cl of red wine vinegar, 12 asparagus tips, 50 gr of rice, 20 cl of olive oil, ¼ of chervil bunch, some chilli and salt.

Preparation :

Fillet the fish.

Prepare the chorizo sauce.
Slice the onion, cook it in olive oil, dice the chorizo and add it.
Deglaze with the red wine vinegar and reduce.
Add the cream and leave to infuse 10 minutes, mix and strain.
Peel the asparagus, boiled 8 of them.
Cut the others into thin slices.

Do macerate the chopped chervil in the olive oil.
Add the half of lemon zests, salt and chilli.
Cook the rice.
Cook the fillets of surmulet 2 minutes in steam.