Chifa with black angler fish in an express glazed version with black buttered asparagus and yuzu
Menestra de espárragos en tempura sobre vinagreta de tomate y mollejitas de lechal


Asturian black angler fish

  • 1 piece
Gelatine angler fish soup
  • 4 onions
  • 5 tomatoes
  • 8 cloves of garlic
  • 2 leeks
  • 2 kg. of clams
  • 1 kg. of rock mussels
  • 3 chopped angler fish heads
  • Saffron
  • 2 lemon grass
  • 250 gr. of ginger
  • 2 l. of water
  • 1 l. of white wine
Golbano's white asparagus
  • 30 units

Mashed yuzu

  • 20 units of yuzu
  • 1 l. of water
  • 1 kg. of sugar
  • 3 little branches of lemon grass

Other ingredients

  • Toasted black sesame powder
  • Sliced lotus root
  • Pea sprouts
  • Chinese 5-spices barbecue sauce


Gelatine angler fish soup:
Put all the ingredients in a pot, let them cook for 50 minutes on a high flame and then strain it. Season it with some drops of black soy sauce and put it aside.

White asparagus:
Peel the asparagus on the surface and vacuum-pot them together with 240 dl. of milk, 40 gr. of sugar, 20 gr. of salt. Steam them for 25 minutes at 85.

Mashed yuzu:
Peel the yuzu as a lemon and keep just the white part (albedo). Cook this white part, obtained by the peeling, in water, sugar and lemon grass, for 45 minutes. Strain it, remove the lemon grass and chop the albedo (white part of the yuzu) together with the juice obtained by the yuzu itself.

To conclude the dish, heat the butter in a pan until it acquires a golden colour, add the asparagus and keep the mixture on a high flame. Brown it for a minute, add sake and yuzu, reduce the soup to a thicker condition so that it sticks to the asparagus. Put a wok on a high flame, pour a drop of oil and add the angler fish. Brown it quickly so that the fire "gets inside" the wok and crust it fastly until it acquires some toasted and iron touches of colour. Pour the angler fish soup and keep it on a high flame for some seconds, in order to reduce the soup in a drastic way, candying it and making it stick perfectly to the angler fish, which in the end will be very juicy, pearl-white in the inside and toasted-black on the outside.

Brush it with the Chinese 5-spices barbecue sauce, place some black sesame powder in three corners, arrange aesthetically three toasted asparagus tops, with the angler fish in the centre, and finally add the sliced lotus root.