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.
- 1 1⁄2 lbs cod fish fillets (or firm whitefish of choice)
- 16 stalks asparagus (canned, fresh cooked or frozen cooked per pkg directions)
- 2 cups milk
- 2 cups heavy cream
- 2 tablespoons lemon juice
- 3 egg yolks (discard whites or save for another use)
- 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.
- 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.
- 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.
- 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.
- Put baking dish under a broiler for 2-3 minutes or till the top is golden brown and bubbling. Serve immediately.
- 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.