Tucanare with Taioba, Graviole and Passionfruit

1

Cook the asparagus in water and salt until tender, then shock it in ice water to stop cooking

Drain and reserve

2

Season the fish with salt and pepper

In a skillet, heat half the oil and sauté the fillets for 6 minutes per side

3

In another pan, sweat the taioba in the remaining oil for 5 minutes

Season with salt and pepper

Add the asparagus and cook for another 3 minutes

4

In a saucepan, simmer the passionfruit juice and graviole pulp with salt and pepper

Serve the Tucanare over the taioba and asparagus, surrounded by the passionfruit and graviole sauce

5

Garnish with taioba leaves and graviole pieces.