Try this homemade Crispy Rouget with Wild Asparagus and Spring Garlic Broth recipe the whole family will love. Made with Garlic, extra-virgin olive oil,…
This Crispy Rouget with Wild Asparagus and Spring Garlic Broth relies on simple, everyday ingredients such as garlic broth, recipe follows, extra-virgin olive oil and shallots, diced. It comes together quickly and makes 4 servings, at about 1366 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026
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1
Prepare the garlic broth, then reserve.
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2
Heat the 1 1/2 tablespoons of oil in a medium skillet over medium heat.
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3
Add the shallots and the diced asparagus.
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4
Season with salt and pepper and cook, stirring occasionally, until the asparagus is tender, about 10 minutes.
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Set aside to cool.
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6
Lay a butterflied rouget skin side-down on a clean surface.
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Spread a thin layer of the asparagus and shallot mixture over the exposed fish flesh.
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Fold the fish around the filling so it resumes its natural shape.
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Using butchers twine, tie the stuffed rouget at 1-inch intervals running from head to tail.
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Stuff and tie the remaining rouget.
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Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat.
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Season the rouget with salt and pepper.
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Add the fish to the pan and saute until the fish is opaque and flaky, about 3 minutes per side.
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Meanwhile, combine the Garlic Broth and wild asparagus in a small skillet (add a little water if the broth does not almost cover the asparagus).
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Bring the broth to a simmer over medium heat, gently poaching the asparagus until just tender, about 2 to 3 minutes.
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To serve, ladle Garlic Broth into 6 shallow bowls.
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Place a rouget in each bowl then garnish with poached asparagus.
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Cook's Note: This recipe calls for headless, butterflied, boned rouget.
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Have your fish monger prepare the fish (but be sure to ask for the heads and bones to make the Garlic Broth recipe below) or do-it-yourself.
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To prepare the fish at home, begin by cutting off the heads.
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(Remember to save them).
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Slice down both sides of the back bones, being careful not to cut through the bellies.
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Using scissors, snip the bones just inside the tail and remove the entire frame.
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1/4 cup olive oil
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6 rouget heads and bones, heads split and gills removed
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1/2 cup diced onion
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1/4 cup diced celery
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1/4 cup diced carrot
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1/4 cup diced leek, white part only
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1 shallot, sliced
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1/4 cup sliced spring garlic whites or ramp whites, plus 1/2 cup sliced garlic greens or ramp greens
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4 tomatoes, chopped
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10 saffron threads
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5 sprigs fresh thyme
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2 bay leaves
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1/2 cup dry white wine
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37
1 1/2 quarts Fish Fumet, recipe follows
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1 cup chicken stock
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Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
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Add the fish heads and bones and cook, stirring occasionally until the flesh is opaque and the bones softened, about 15 minutes.
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41
Transfer the head and bones to a bowl and reserve.
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Add the remaining 2 tablespoons olive oil to the pan.
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43
Add the onion, celery, carrot, leek, shallot, and garlic whites.
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Cook, still over medium heat, stirring occasionally, until the vegetables soften, 10 to 15 minutes.
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45
Add the tomatoes, saffron, thyme, and bay leaves.
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Cook, continuing to stir from time to time, until the tomato juices are released and begin to concentrate, about 10 to 15 minutes more.
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Add the wine and bring to a simmer.
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48
Give the stock base another stir and add the reserved fish bones and heads, the Fish Fumet, and the chicken stock.
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Bring the broth to a simmer.
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Simmer the broth over medium heat, skimming occasionally until the broth is flavorful about 20 minutes.
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Line a fine sieve with cheesecloth.
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Set the strainer over a pot.
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Ladle the broth through the strainer.
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Return the broth to the stove.
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Add the garlic greens and simmer gently until reduced by about one quarter, 15 minutes or so.
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Once again strain the broth through a fine sieve lined with cheesecloth.
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Chill the broth then keep refrigerated until ready to use.
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5 pounds fish bones and heads (see Cook's Note below)
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2 small onions, diced
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1 small fennel bulb, trimmed and diced
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1 medium leek, greens trimmed, white bulb split, washed and diced
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1 large stalk celery, diced
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1 head garlic, split
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3 sprigs fresh thyme
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4 bay leaves
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1 teaspoon white peppercorns, crushed
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2 star anise, toasted
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2 cups dry white wine
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Water, to cover
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Put the bones, onions, fennel, leek, celery, garlic, thyme, bay leaves, peppercorns, star anise, and wine in a large pot.
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Add water to cover and slowly bring to a simmer over medium heat.
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Reduce the heat to medium-low and continue to cook at the gentlest simmer, skimming occasionally but not stirring, until fragrant, about 20 minutes.
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Line a fine sieve with cheesecloth.
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Set the sieve over a pan or bowl and ladle the fumet through the sieve, taking care not to disturb the bones and vegetables at the bottom of the pot.
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Refrigerate or freeze until ready to use.
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Cook's Note: Use bones from lean white fish like snapper or bass.
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Bones from dark fleshed and oily fish (mackerel, tuna, salmon) are too strong tasting for fumet.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Garlic Broth, recipe follows, 3 1/2 tablespoons extra-virgin olive oil, 2 shallots, diced, 6 medium asparagus, trimmed and diced, and more.
Yes, Crispy Rouget with Wild Asparagus and Spring Garlic Broth falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.