Launched last May inGeneva, La Bottegahas been awarded its firstMichelinStarin the 2016 Swiss edition.This impressive recognition is a source of deep satisfaction to the two chefs, who opened the doors of their Swiss adventure only last May and who in just a few short months have succeeded in showcasing their considerable talent and in gaining widespread appreciation for their Italian bistro with its stylish cuisine.
4 x400gturbot fillet,
2kg green asparagus
2 white asparagus
40mlextravirgin olive oil
Thinly slice 1.5kg green asparagus.In a pan of 100gr water, bring to boil, add the sliced asparagus, cover with clean film, and cook for 4 min aprox, until asparagus are tender.Remove film and add the spinach, cook for 30 seconds.Blend the mixture until smooth, and rapidly cool.Put aside until needed.
Thinly slice 500ggreen asparagus.Crush the roasted hazelnuts.Before serving, combine both ingredients, season with salt and extravirgin olive oil.
Prepare a pan of salt water.Cook white asparagus until tender. Drain, season with salt, white pepper and olive oil.Pan-fry asparagus and serve.
Cure the fillet in salt for 6 min. Wash, dry and set aside for cooking.Prepare a pan with water, lemon thyme and garlic, put on top of a bamboo steamer.Cook fish for about 10 mins.
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