For the buckwheat as a side dish, first sweat the chopped onion in olive oil. Then add the buckwheat and continue roasting
Pour in the water, add salt and bring to the boil. Turn the heat down, put the lid on and let it sit for about 20 minutes.
Preparation of the fish:
Remove the bones from the fillets.
Salt the sea bream fillets on the skin side and sprinkle with flour.
Heat the olive oil in a pan and fry the sea bream fillets on the skin side for about 3-5 minutes.
Turn the fish and turn the heat down. Let rest for another 2 minutes on the switched-off plate.
At the same time, fry the green asparagus in the pan with oil and caramelize lightly with sugar. After frying, season to taste with salt and pepper and thinly rub 10 g of truffles per serving on the asparagus.
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