A delicious recipe for the asparagus season:
Season the sea bass with salt, season with pepper and perfume with the orange powder (for this, dry the peel of an orange in the stove and powder it). Dust with tempura flour and sear on the skin side. Make classic crumbles with flour and butter. Finely dice the chorizo, tomatoes and olives and sauté briefly in olive oil with finely chopped thyme and mix with the crumbles. Season with salt and pepper and brown on a baking tray in the oven. Cover the fish fillet with the crumbles and cook in the stove at top heat until done.
Remove the seeds from the peppers and the chili bell pepper and dice the peppers, garlic and shallots. Sauté these ingredients in olive oil, deglaze with port, Noilly Prat, white wine and orange juice. Boil by half, add chicken stock, reduce by half again. Add whipped cream, cook until slightly creamy, blend and strain. Season and blend with butter until creamy.
Blanch the asparagus stalks until crisp and steam in butter until soft. Place the slices of chorizo sausage on a baking tray lined with parchment paper and weigh down. Dry them in the oven at 120 °C until they are crispy. Place the cooked fish on the asparagus spears, garnish with the chorizo slice and thyme, and pour the pimento sauce over it.
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