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Smoked sea bass with cream of green asparagus and courgette zoodles


Smoked sea bass with cream of green asparagus and courgette zoodles








200 g Benfumat smoked sea bass

2 bunches of green asparagus

2 potatoes

1 litre of vegetable stock or water,

Salt, 1 courgette

1 jar of Benfumat salmon roe

Olive oil


Remove the fibrous part from the asparagus and chop into small pieces.

Peel the potatoes and dice them.

Add the stock to a pan, bring it to a boil and then add the potatoes.

Boil them until cooked. Cook the asparagus for 5 more minutes, season if necessary, and dress with a drizzle of olive oil.

Remove from heat, drain and strain through a sieve so that you are left with a smooth sauce.

To make zoodles, slice the courgettes into fine strips with a mandolin lengthways, and then cut the pieces into julienne strips. Roll them up like you would with spaghetti.

In a deep dish, add the cream of asparagus, smoked sea bass and raw courgette zoodles. Garnish with salmon roe to taste.

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