Total Time
40mins
Prep 10 mins
Cook 30 mins

I’m still “tripping” through my “Classic Scandinavian Cooking” by Nika Hazelton cookbook and posting just a few of my favorites. I’ve entered a breakfast omelet, a soup idea I adore and now will share 2 seafood dishes. This is the 1st. It is easy to prepare and has a lovely dinner party worthy presentation, but is definitely not for the fat-conscious. Note: Some types of fish (if not many) are poached in milk here. This is supposed to significantly reduce or eliminate any fishy taste ... something I didn’t know before coming to Iceland.

Ingredients Nutrition

Directions

  1. Place fish in large saucepan and cover with milk. Bring to a boiling stage, reduce heat to simmer and continue cooking till fish flakes easily (about 5-7 minutes). Do not overcook.
  2. Carefully drain off the milk and discard. Transfer fish fillets to a baking dish and arrange in a single layer, taking care not to break the fillets apart. Arrange cooked asparagus in a lattice pattern over the fish.
  3. Wipe the saucepan used for poaching with a paper towel and return pan to the stove. Add milk, heavy cream and lemon juice. Stir to combine, simmer till a white sauce of med thickness has formed and remove from heat.
  4. Beat egg yolks into the white sauce 1 at a time. Taste sauce, add seasoning salt as desired and pour sauce over the fish and asparagus.
  5. Put baking dish under a broiler for 2-3 minutes or till the top is golden brown and bubbling. Serve immediately.
  6. Note: If fresh or frozen asparagus is being used, I recommend adding seasoning salt to taste as mentioned in Step #4. Using canned asparagus, however, it will probably not be needed due to the salt content in canned asparagus.

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