WOK DE GAMBAS ET FENOUIL AU PASTIS de Laurent Mariotte

Preheat the oven to 400°F.

Trim the asparagus and place it on a baking sheet.

Drizzle asparagus with olive oil and season with salt and pepper.

Roast asparagus in the oven for 15-20 minutes until tender.

In a skillet, melt butter over medium heat and add minced garlic.

Sauté garlic until fragrant, about 1 minute.

Add chopped shallots and cook until translucent, about 3-4 minutes.

Pour in white wine and simmer until reduced by half.

Stir in vegetable broth and bring to a gentle simmer.

Add char fillets to the skillet, skin-side down.

Cook char for 4-5 minutes, then carefully flip and cook for another 3-4 minutes.

Add lemon juice, capers, and fresh herbs to the skillet.

Season with salt, black pepper, and red pepper flakes to taste.

Serve char fillets alongside roasted asparagus, drizzled with sauce.

Garnish with grated parmesan cheese before serving.

Spice Level:

Allergens