Asparagus with Fish and Eau de Vie

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the asparagus in salted water.
  • Season the fish steaks with salt and pepper.
  • Coat them with a mixture of 1,5 teaspoon mustard, 50 g- 1,75 oz.
  • butter, 100 g- 3,5 oz.
  • breadcrumbs, chopped chives and nutmeg.
  • Put the fish in an oven dish and pour the fish stock and the eau the vie (Jenever) over them.
  • Leave for 20 minutes in a preheated oven of 180° C- 355 ° F.
  • Remove the fish steaks from the oven dish and add a lump of butter to the sauce.
  • Season with cayenne pepper and some saffron.
  • Heat the asparagus in the sauce.
  • Put the fish and the asparagus on 4 warm dishes.
  • Garnish with sauce and strips of smoked ham.
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