Peel the carrots, cut the green asparagus, separating the tips from the stems.
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| Ingredients to make rooster popietas with green asparagus cream: |
| For 4 people 12 rooster fillets 12 small carrots 12 green asparagus 1 leek 1 chives 1 teaspoon of flour ¾ L. of vegetable broth extra hojiblanca virgin oil salt pepper |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with white wine |
Ingredients to make rooster popietas with green asparagus cream:
2. Pica El Leek and the Cebolleta and put to poach in the fast pot. Add the asparagus stems and saute everything a bit.
3. Pour the broth (reserve a little). Place carrots and asparagus on the steamed accessory and find it in the pot.
4. Close the pot, and as soon as the steam begins, the fire turns off.
5. Remove the accessory with asparagus and carrots and crush the sauce with an electric blender.
6. Sazona the fish fillets, extend them on a flat surface, leaving the skin upwards.
7. Place in the center of each one, a carrot and a asparagus.
8. Enroll them on yourself, place them in a source suitable for the oven, sprink them with a little pepper and laugh at them with a little of the vegetable broth.
9. Enter them in the oven at 210ºC for 5 minutes. It serves the asparagus cream at the bottom of a wide fountain and places the popiets on top.
10. If you do not get small carrots, you can always make them with a vegetable peel until you get the size and shape you want.
