Home|Balsamic Vinegars of Modena|Turbot with asparagus and Balsamic Vinegar of Modena Ponti

Turbot with asparagus and Balsamic Vinegar of Modena Ponti

Turbot with asparagus and Balsamic Vinegar of Modena Ponti
Ingredients
turbot 1,5 kg
asparagus 1,2 kg
Balsamic Vinegar of Modena Ponti 4 table spoons
oil 2 table spoons
tomatoes 250 g
chervil 5 g

Preparation
Fillet turbot, divide into 4 fillets and remove the bones. Warm up the non-stick pan, salt the fillets, add olive oil and cook on both sides. Steam the asparagus. Blend the Balsamic Vinegar of Modena Ponti with extra-virgin olive oil. Peel the tomatoes and cut them into fillets, add salt, oil and the chopped chervil. Place the golden brown fillets on a dish, garnish the plate with asparagus and the fillets with the tomatoes and the chervil in the middle, sprinkle the Balsamic Vinegar of Modena Ponti over it and serve.