Bream with balandra Sauce and asparagus

Ingredients for the breams
2 Breams of about 600 gr
16 green asparagus
6 tomatoes “pear” type
Salt and pepper
Olive Oil

Ingredients for the balandra sauce
6 spoons of “allioli”
12gr Forvm Cabernet Sauvignon vinegar
Tb spoon fish broth
Tb Spoon parsley

ELABORATION

1. To prepare the pickled tomatoes, Peel the tomatoes, remove the seeds, cut them in half, place them in a tray with backing paper and allow it to dry in the oven at 140 degrees for an hour. When dry, season them, put them in a bowl with olive oil and let them confit for two hours at room temperature.
2. To make the Balandra (Sloop)sauce, heat the fish broth in a saucepan and chop the parsley very fine.
3. Then, add the allioli, hot fish broth, vinegar and chopped parsley in a bowl, mix it  with a hand whisk till you get a texture of a sauce (and keep warm).
4. Then, release the bream from scales, cut into 4 filets (1 piece per person), spread the fillets with olive oil and a pinch of black pepper and cook them with a little bit of salt on sharp fire, on a grill , on the part of the skin, until it is toasted.
5. In the meantime, scald the asparagus in a saucepan with boiling water for a minute, let them cool down in a bowl with water and ice, drain them and reserve them.  Finally, turn  the bream, turn off the fire and let the residual heat continue the soft cooking, (they should be cooked, but not get dry).
6. And to finish, place the fish fillet with the skin side up, decorate with 4 asparagus, add some Balandra (sloop) sauce and garnish the plate with 3 tomato halves.