Crispy mullet, violet asparagus of Albenga and citrus fruits

Recipe ingredients:

(for 4 people)

4 medium red mullet
50 g of corn flour
200 g of violet asparagus
A lime
A natural lemon
An orange
500 ml of fish stock
100 ml of 9 Luppoli Belgian Blanche
EVO oil to taste
A small potato
Salt and pepper to taste 

Preparation:

Squeeze the juice from citrus fruits and reduce it to half in a saucepan Add the citrus zest, fish stock, 9 Luppoli Belgian Blanche and a small potato Cook and then emulsify with oil using a mixer Clean the asparagus, then boil them a few minutes in hot water and cool Fillet and bone the mullet threads Pass the threads in the corn flour and brown well on both sides in EVO oil Heat the asparagus in a little EVO oil and fish stock

Presentation:

Arrange the asparagus on a plate, then place the mullets Drizzle with the hot emulsion