White Fish with Grapefruit and Honey Sabayon
White Fish with Grapefruit and Honey Sabayon
Ingredients
- 1/2 cup (125 ml) pink or white grapefruit juice
- 1 tablespoon (15 ml) honey
- 3 egg yolks
- Salt and pepper
- 6 cod steaks, about 5 oz (150 g) each, skin removed
- 2 tablespoons (30 ml) olive oil
- The skinless segments of one white grapefruit, each cut into two pieces
- 3 tablespoons (45 ml) olive oil
- 1 1/2 lb (675 g) white or green asparagus, cooked (warm or cold)
Instructions
- Over a double boiler, off the heat, combine all the ingredients. Season with salt and pepper.
- Place over simmering water and whisk for 8 to 10 minutes or until thick and smooth. Cover with plastic wrap. Set aside on a pan of warm water, not boiling.
White Fish with Grapefruit and Honey Sabayon