Difficulty: 2/5
Peel the onions and cut into thin strips. Caramelize the sugar over medium heat, stirring occasionally for even browning.
Add the onions to the caramelized sugar, then deglaze with grenadine and Sauternes. Reduce the syrup gently over low heat until thickened. Cool, season with salt and pepper, and stir in chopped tarragon.
Wash and peel the asparagus, then blanch in boiling salted water until tender-crisp. Drain and set aside.
Wash and finely chop the basil. Whisk together olive oil, lemon juice, salt, pepper, and basil to make a vibrant vinaigrette.
Season the red mullet fillets with salt and pepper. Pan-sear in olive oil for 5 minutes per side until golden and cooked through.
Plate the onion jam in the center. Top with 2 fillets per serving, surround with 3 asparagus spears, and drizzle with vinaigrette. Garnish with fresh tarragon and diced tomato.
Source: La Nouvelle Cuisine for All Seasons, Chanteclerc. A timeless French classic refined for home cooks.
