Arctic char and green asparagus

4/18/25, 8:00 AM

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

This recipe from Alicia Chardon and Florian Braissand,chefs at La Table Floralie in Aix-les-Bains, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments over the past 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps for makingArctic char, green asparagus, verjuice and wild garlic.

Serves 4

Preparation time: 30 min

Cooking time: 25 min

Ingredients for Arcticcharwith green asparagus by Alicia Chardon and Florian Braissand

2 whole Arctic char (or 4 fillets )

10 g fleur de sel

5 g red Kampotpepper

10 cl olive oil

8 green asparagus spears

10 g coarse salt

1 bunch wild garlic

10 cl verjuice (or white grape juice such as Chasselas )

1 shallot

20 cl liquid cream 35% fat

100 g spinach shoots

20 g Piedmont hazelnuts

Steps for Arcticcharand green asparagus by Alicia Chardon and Florian Braissand

Green asparagus: Remove the spears and trim the stems.Tie them,plungethemintoice-coldwater for a few minutes, then cook them for 8 min in boiling salted water. Cool immediately in iced water. The thermal shock preserves their attractive green color . drain. Cut 4 asparagus into bevels and the tips into 2. Set aside on kitchen paper.

Crème réduite with verjuice and wild garlic: Finely chop the shallot and sauté in olive oil in a small saucepan. Deglaze with verjuice, then reduce to "dry" and pour in the liquid cream. Add a few wild garlic leaves and cook for 10 min. Strain and store in a bain-marie.

Arctic char: Lift the fish fillets.Season on the flesh side with fleur de sel and pepper, then snacke on the skin side with olive oil. halfway through cooking, remove the skin and place the fillets in a dish on a bed of wild garlic. Finish cooking in the oven at 150°C for 5 min.

Finishing and garnishing: Steam or pan-fry the asparagus for a few minutes with a drizzle of olive oil. Season with fleur de sel and pepper. Arrangethemon the plates next to the fish. Toast the hazelnuts, then chop them. Sprinkle over the whole asparagus. Garnish with a few spinach shoots seasoned with a drizzle of olive oil.

Has this recipe inspired you to discover the cuisine of Alicia Chardon and Florian Braissand? Read the Gault&Millau review of La Table Floralie.

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